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Whenever my husband and I travel back to his hometown of Kuala Lumpur, we always get these noodles! I love this dish because it uses humble ingredients, yet the flavors are bold.
KL Hokkien Mee is a popular Malaysian noodle dish and the “KL” stands for Kuala Lumpur, the origin of this dish. It was created by Ong Kim Lian, an immigrant from Fujian, China.
You'll find it served as a main at Malaysian restaurants, food stalls, and hawker centers in Singapore. The noodles have a unique smoky flavor thanks to the "wok hei" aroma, created when the ingredients hit a hot steel wok.
Why This Recipe
- We're using pork belly and rendering out the fat to mimic pork lard that is traditionally used in this dish.
- I've tested this recipe with various types of kecap manis (a key sauce ingredient) and I recommend using Bango or ABC for best consistency.
- Most KL Hokkien Mee recipes turn out soggy; my method of quickly blanching and straining the noodles keeps them chewy.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Hokkien Noodles: Thick, yellow, wheat-based noodles available at select Asian grocers. Substitutions: Fresh lo mein noodles or udon noodles.
- Pork Belly Strips: I recommend using the thin pork belly strips for convenience or dice pork belly into small ½-inch cubes.
- Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound) or sliced fish balls.
- Garlic Cloves: To add aroma and flavor. Substitution: Jarred minced garlic.
- Chinese Cabbage: Or use napa cabbage.
- Chinese Broccoli (aka 'Gai Lan'): Or use yu choy sum.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Noodle Sauce
- Sweet Soy Sauce (aka 'Kecap Manis'): To add umami and sweetness to the sauce. [I recommend brands Bango or ABC]. Substitution: Mix dark soy sauce with 1 teaspoon of sugar.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- White Granulated Sugar: To balance out the salty flavors. Substitution: Granulated cane sugar.
- Cornstarch: To thicken the sauce. Substitutions: Potato starch, tapioca starch, or arrowroot starch.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Instructions
Below are step-by-step instructions on how to make KL Hokkien Mee:
- Make the sauce: In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Blanch and strain noodles: Bring a large pan filled halfway with water to boil on medium-high heat. Blanch the noodles until loosened, about 20-30 seconds, then strain.
- Fry pork belly: Heat vegetable oil in the pan on medium heat. Fry sliced pork belly until slightly browned on the edges and the fat renders.
- Fry shrimp: Add garlic and shrimp. Partially cook the shrimp until mostly pink and translucent in the center.
- Add noodles and noodle sauce: Increase to medium-high heat and add noodles and noodle sauce. Toss until evenly coated and little sauce remains on the bottom of the pan.
- Add vegetables and stock: Add cabbage, Chinese broccoli, and chicken stock. Toss until combined and the noodles have absorbed most of the stock. Transfer the noodles to a large serving plate and enjoy!
Expert Tips
- Prep ingredients ahead: The stir-fry cooks quickly, so have everything ready before you start.
- Brown the pork belly well: This renders the fat and adds rich flavor to the sauce.
- Avoid over-blanching the noodles: Blanch just until loosened, or they may become soggy after stir-frying.
- Partially cook the shrimp: Cook them until about halfway done since they will continue cooking in the pan.
- Do not overcook the noodles: Once they're fully mixed with the other ingredients, remove the noodles from the pan.
Variations
- Vegetarian version: Replace the pork and shrimp with extra-firm tofu or scrambled eggs and the chicken stock with vegetable stock.
- Chicken or Beef version: Replace the pork with thinly sliced chicken thighs or beef steak.
- Gluten-free version: Use gluten-free udon noodles instead of hokkien noodles. Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce, and add sugar to taste.
Pairing Suggestions
KL Hokkien Mee pairs well with:
- Condiments: Sambal Oelek
- Starters: Malaysian Curry Puffs
- Rice Dishes: Nasi Goreng
- Vegetable Dishes: Chinese Garlic Yu Choy or Chinese Garlic Gai Lan.
- Protein Dishes: Malaysian Curry Chicken, Curry Fried Fish or Curry Tofu.
- Desserts: Kuih Seri Muka, Apam Balik, or Pandan Custard Cake.
Storage & Reheating
- Leftover KL Hokkien Mee can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: I do not recommend freezing KL Hokkien Mee, as the noodles and vegetables will become soggy.
FAQ
Can I make this in advance?
KL Hokkien Mee can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Do I need a wok to make this?
A wok is not required to cook KL Hokkien Mee. You can use a regular large pan, but if you own a wok, I recommend using one to achieve that smoky flavor (aka 'wok hei').
More Like This
📖 Recipe
Quick & Easy KL Hokkien Mee
Chewy thick noodles tossed in a sweet, savory sauce with shrimp, pork belly, and vegetables. This quick and easy KL Hokkien Mee recipe is ready in 30 minutes! A delicious meal that's better-than-takeout and family-friendly.
Ingredients
- 1 lb Hokkien noodles or sub with fresh lo mein noodles
- ½ lb pork belly strips sliced into ½-inch cubes
- ½ lb jumbo shrimp peeled and deveined
- 1 cup Chinese cabbage or napa cabbage, chopped
- 1 cup Chinese broccoli chopped into 2" long pieces, stalks thinly sliced
- ¼ cup chicken stock unsalted
- 2 garlic cloves minced
- ½ tablespoon vegetable oil or any neutral oil
Noodle Sauce
- 1.5 tablespoon dark soy sauce
- 1 tablespoon sweet soy sauce aka kecap manis
- ½ tablespoon white granulated sugar or cane sugar
- ½ tablespoon cornstarch or potato starch / tapioca starch
- ½ cup water cold
Instructions
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Bring a large pan filled halfway with water to boil on medium-high heat. Blanch the noodles until loosened, about 20-30 seconds, then strain.
- Heat vegetable oil in the pan on medium heat. Fry sliced pork belly until slightly browned on the edges and the fat renders.
- Add garlic and shrimp. Partially cook the shrimp until mostly pink and translucent in the center.
- Increase to medium-high heat and add noodles and noodle sauce. Toss until evenly coated and little sauce remains on the bottom of the pan.
- Add cabbage, Chinese broccoli, and chicken stock. Toss until combined and the noodles have absorbed most of the stock. Transfer the noodles to a large serving plate and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 580kcal | Carbohydrates: 47g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 1026mg | Potassium: 320mg | Fiber: 3g | Sugar: 7g | Vitamin A: 381IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 3mg
phelicia
can we sub the pork belly with mince pork?
Christie Lai
Yes!
Arik
Quick easy ... yummm.
Eat it with raw green mongkey chillies
christieathome
Thanks for making my recipe, Arik and for leaving this kind review!
Richard Storey
Just as I remember it from my time in KL. ate this on every possible occasion. Also, chicken satay skewers.
christieathome
Awesome! Glad it hits the spot! Thanks for making my recipe, Richard!
Sarah
Thanks a mil Christie
Super simple, super tasty
SJ
christieathome
Thank you so much Sarah for the kind review! I'm so glad you enjoyed it and have a lovely day!
Heidi | The Frugal Girls
The beautiful combination of the soft noodles and the Hokkien mee sauce would tempt me any day of the week. Yum!!!
Michelle | Sift & Simmer
Mmm those thick noodles! I haven't had Hokkien noodles before, but I'll have to give it a try! I think my boys would devour this 🙂