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.

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 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!

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