KL Hokkein Mee (30-min. Recipe)
KL Hokkein Mee. Savoury thick chewy egg noodles smothered in a brown sweet and salty soy sauce accompanied with prawns, pork belly, cabbage, and gai-lan. The perfect meal for dinner or lunch.
- 1 tbsp cooking oil
- 800 grams thick egg noodles blanched and strained
- 200 grams pork belly diced
- 1 tbsp garlic minced
- 15 shrimps peeled and deveined
- 1 cup Napa cabbage thinly sliced
- 1 cup gai lan chopped
- ½ cup chicken stock
Hokkien mee sauce:
- 1 cup water
- 1 tbsp cornstarch
- 4 tbsp kecap manis or sweet soy sauce
- 3 tbsp dark soy sauce
- 1 tbsp sugar
In a bowl, whisk together the ingredients for the noodle sauce.
In a large pan filled with hot water, bring it to a boil. Blanch your noodles just until loosened (only 20-30 seconds) and strain immediately. Any longer and your noodles will be soggy.
To the same pan set on medium high heat, add cooking oil along with pork belly. Fry until the pork belly has released some fat and it's crispy brown.
Toss in your garlic and prawns. Fry until prawns are 75% cooked.
Next add in your cabbage and gai-lan and cook until they have wilted. Combine with the rest of the ingredients.
Add your noodles.
Pour in half cup of chicken stock to your noodles
Lower your heat and pour in the noodle sauce ingredients. Mix the sauce into the noodles and ingredients until the noodles are brown and glossy. Serve immediately and enjoy!
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Calories: 1189kcal | Carbohydrates: 168g | Protein: 39g | Fat: 39g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 618mg | Potassium: 727mg | Fiber: 7g | Sugar: 21g | Vitamin A: 972IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 5mg