Quick & Easy KL Hokkien Mee

KL Hokkien Mee. Savoury chewy noodles smothered in a sweet salty soy sauce with prawns, pork belly, cabbage, and gai-lan. The perfect meal for dinner or lunch. Ready in 30 minutes!

4.84 from 6 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese, South-East Asian

Servings

Calories per serving 1077 kcal

Ingredients

1 lb thick egg noodles or sub with udon noodles
1 cup pork belly sliced
¾ cup large shrimp peeled and deveined
1 cup Chinese cabbage or Napa Cabbage, thinly sliced
1 cup gai lan chopped
¼ cup chicken stock unsalted
2 cloves garlic minced
½ tablespoon vegetable oil or any neutral oil

Sauce:

1.5 tablespoon dark soy sauce
1 tablespoon kecap manis aka sweet soy sauce
½ tablespoon white granulated sugar
½ tablespoon cornstarch
½ cup water

Instructions

In a small bowl, combine Sauce ingredients as listed above. Set aside.
In a large pan or 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 pan or wok. On 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!

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