Quick & Easy KL Hokkien Mee (Malaysian Noodles)

Name: Quick & Easy KL Hokkien Mee
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb thick egg noodles (or sub with udon noodles); 1 cup pork belly (sliced); 3/4 cup large shrimp (peeled and deveined); 1 cup Chinese cabbage (or Napa Cabbage, thinly sliced); 1 cup gai lan (chopped); 1/4 cup chicken stock (unsalted); 2 cloves garlic (minced); 1/2 tbsp vegetable oil (or any neutral oil); 1.5 tbsp dark soy sauce; 1 tbsp kecap manis (aka sweet soy sauce); 1/2 tbsp white granulated sugar; 1/2 tbsp cornstarch; 1/2 cup water

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KL Hokkien Mee. Chewy thick noodles in a sweet, savoury sauce with prawns, pork belly, cabbage, and gai-lan. This quick and easy KL Hokkien Mee is made with simple ingredients in 30 minutes. Great as a weeknight meal!

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What is it
Ingredients & Substitutions
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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What is it

Kuala Lumpur Hokkien Mee features thick yellow noodles cooked over high heat with a sweet dark soya sauce, prawns, pork belly, Chinese cabbage and fish cakes.

A very popular noodle dish in Southeast Asia, especially in Malaysia and Singapore. These KL hokkien noodles are known for its dark sauce and smoky flavours, thanks to the "wok hei" or the smoky created in a wok.

The dish was invented by Ong Kim Lian who migrated Fujian, China to the capital of Malaysia. Now they are served at mamak stands in Malaysia or hawker centers in Singapore. This is the Kuala Lumpur version of this popular noodle dish, hence the name.

Whenever my husband and I travel back to his hometown in KL Malaysia, we must have these noodles! I love this dish because it uses humble ingredients, made in one pan, and done in little time!

Ingredients & Substitutions

Please scroll down to below recipe card for exact measurements.

Note: The Asian grocery store will carry most these ingredients.

Thick egg noodles: or substitute with any thick needs that are made with wheat flour, like udon noodles or miki noodles.
Pork belly: Or substitute with thinly sliced bacon, chicken thighs, or beef.
Jumbo Shrimp: Buy the pre-peeled deveined kind to make it easier. Or substitute with scallops or squid rings.
Garlic cloves
Chinese cabbage or substitute with Napa Cabbage.
Gai lan: or substitute with bok choy or yu choy
Chicken stock: low sodium kind
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Sauce mixture

Sweet dark soy sauce: aka kecap manis. It's the sweet version of thick dark soy sauce. You can also substitute with dark soy sauce or regular soy sauce and add 1 teaspoon of sugar.
Dark soy sauce: this is thicker and darker than regular soy sauce. But if you can't find this, substitute with regular soy sauce.
Sugar
Cornstarch
Water

Variations

For a vegetarian version: substitute the pork and shrimp with extra-firm tofu and the chicken stock with vegetable stock.

Expert Tips

Prepare all of your ingredients in advance as the cooking process is fast!
Do not over blanch the noodles. They will be stir fried over high heat and can easily get soggy if you do.
Don't overcook the shrimp. Once it turns slightly pink, proceed with the next steps.
Do not overcook the noodles. Once everything is incorporated, remove off heat immediately.

Instructions

Below are step-by-step instructions on how to make KL Hokkien Mee:

Make sauce and blanch noodles

First in a small bowl, combine Sauce ingredients as listed above. Set aside.

Then in a wok or large pan filled with water, bring to a boil. Blanch your noodles for only 20-30 seconds or until loosened.

Strain noodles and fry pork belly

Next strain noodles immediately. Any longer and your noodles will be soggy.

Heat oil in the pan on medium heat. Fry the pork belly slices until they have released some fat and are browned on the edges.

Add shrimp, noodles and sauce

Toss in garlic and shrimp. Fry until shrimp is 50% cooked.

Increase to medium-high heat. Toss in noodles and prepared sauce. Allow the sauce to reduce for 45-60 seconds.

Toss in Veggies with Stock

Add cabbage, gai-lan and chicken stock. Finally mix everything together and cook until there's a thin layer of sauce on the bottom of the pan. Remove off heat and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Freezer-friendly? I wouldn't recommend freezing this cooked dish as the freezing will change the texture of the greens making them mushy.

Pairing Suggestions

This serves well egg rolls or egg drop soup as a starter, with more cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans.

FAQ

Do I need a wok to cook this?

No, a large pan will work too! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.

Can I make this in advance?

This can be made in advance and you can store it in an airtight container in the fridge and it'll last up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

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