KL Hokkien Mee. Chewy thick noodles smothered in a sweet, savoury sauce with prawns, pork belly, cabbage, and gai-lan. This is the Kuala Lumpur version of this popular noodle dish, hence the name. Ready in 30 minutes with the simplest ingredients.
What is KL Hokkien Mee?
Kuala Lumpur Hokkien Mee is a very popular noodle dish in Southeast Asia, especially in Malaysia and Singapore. Furthermore, it's made of thick yellow noodles cooked over high heat in a hot wok with a sweet dark soya sauce, prawns, crispy pork lard, Chinese cabbage and fish cakes. In addition, these KL hokkien noodles are known its dark sauce and smoky flavours, thanks to the wok hei. 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.
Whenever my husband and I travel to his hometown, which is Kuala Lumpur Malaysia, we must have these noodles! But now I can easily make it at home. I love this easy recipe because it uses common ingredients, one wok or pan, and done in 30 minutes or less!
Please scroll down to below recipe card for exact measurements.
Note: The Asian grocery store will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Thick egg noodles: or substitute with any type of noodle that is thick and made with wheat flour, like udon noodles or miki noodles.
- Pork belly: this will mimic the crispy pork lard. Or substitute with thinly sliced chicken thighs, beef steak or marbled pork.
- Garlic cloves
- Shrimp: small to jumbo shrimp works well. Buy the pre-peeled deveined kind to make it easier
- Chinese cabbage or substitute with Napa Cabbage
- Gai lan: or substitute with any Asian greens like bok choy or yu choy
- Chicken stock
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- 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 isn't the same as regular soy sauce or light soy sauce. It's much thicker and darker in consistency. But if you can't find this, replace with regular soy sauce.
How to make KL Hokkien Mee
First in a small bowl, combine Sauce ingredients as listed above. Set aside.
Then in a wok or large pot filled with water, bring to a boil. Blanch your noodles for only 20-30 seconds or until loosened.
Next strain noodles immediately. Any longer and your noodles will be soggy.
Fry Pork Belly
Heat oil in the wok or pan. Fry the pork belly slices until they have released some fat and are browned on the edges.
Add Garlic and Shrimp
Toss in garlic and shrimp. Fry until shrimp is 50% cooked.
Add Noodles & Sauce
Increase to medium-high heat. Toss in noodles and prepared sauce. Allow the sauce to reduce for 45-60 seconds.
Add Veggies & 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 & Reheating
This dish 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.
- Prepare all of your ingredients in advance.
- 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.
Other recipes you may like!
- Penang Char Kway Teow
- Mee Goreng
- Thai Drunken Noodles
- Pad See Ew Woon Sen
- Authentic Chicken Pad Thai
- Hoisin Beef Noodle Stir-Fry
- Chicken Pad See Ew
Quick & Easy KL Hokkien Mee
- In a bowl, combine Sauce ingredients as listed above. Set aside.
- In a wok filled halfway with water, bring to a boil. Blanch your noodles for only 20-30 seconds or until loosened. Strain immediately. Any longer and your noodles will be soggy.
- Dry your wok and over medium heat, add oil and pork belly. Fry until the pork belly has released some fat and is browned on the edges.
- Toss in garlic and shrimp. Fry until shrimp is 50% cooked.
- Increase heat to medium high. Add noodles and Sauce. Mix the sauce into noodles allowing the sauce to reduce a bit, about 45-60 seconds.
- Then add cabbage, gai-lan and chicken stock. Toss everything together and cook until there's a thin layer of sauce on the bottom of the wok. Remove off heat and enjoy!
Suggested Equipment & Products
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