Easy KL Hokkien Mee

Thick, glossy noodles tossed with pork belly, shrimp, and crisp vegetables. This easy KL Hokkien Mee recipe comes together in just 30 minutes for a savory dinner you'll crave.

4.84 from 6 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Malaysian, South-East Asian

Servings

Calories per serving 580 kcal

Ingredients

1 lb Hokkien noodles or fresh lo mein noodles
½ lb pork belly strips cut ½" thick strips
½ lb jumbo shrimp peeled, deveined, rinsed & strained
1 cup Chinese cabbage chopped
1 cup Chinese broccoli cut into 2" long pieces, stalks thinly sliced
¼ cup chicken stock low-sodium
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 (kecap manis)
½ tablespoon white granulated sugar
½ tablespoon cornstarch
½ cup water cold

Instructions

In a small bowl, whisk the listed noodle sauce ingredients until the sugar fully dissolves and set aside.
Bring a large pan of water to a boil over medium-high heat. Blanch the noodles for 20-30 seconds, just until loosened. Drain and set aside.
Heat the vegetable oil in the pan over medium heat. Add the pork belly and cook until lightly browned and some of the fat has rendered
Add the garlic and shrimp. Cook until the shrimp are mostly pink but still slightly translucent in the center.
Increase the heat to medium-high. Add the noodles and sauce, tossing until evenly coated and most of the sauce has been absorbed.
Add the Chinese broccoli, Chinese cabbage, and chicken stock. Toss until combined and the noodles have absorbed the stock. Transfer to a large serving plate.

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