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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Hokkien noodles (or fresh lo mein noodles / udon noodles)
- 1/2 lb pork belly strips (sliced into 1/2" wide pieces)
- 1/2 lb jumbo shrimp (peeled and deveined)
- 1 cup Chinese cabbage (or napa cabbage, chopped)
- 1 cup Chinese broccoli (chopped into 2" long pieces and stalks thinly sliced)
- 1/4 cup chicken stock (low-sodium)
- 2 garlic cloves (minced)
- 1/2 tbsp vegetable oil (or any neutral oil)
- 1.5 tbsp dark soy sauce
- 1 tbsp sweet soy sauce (aka kecap manis)
- 1/2 tbsp white granulated sugar (or cane sugar)
- 1/2 tbsp cornstarch (or potato starch / tapioca starch)
- 1/2 cup water (room temperature / cold)
Instructions
- 1
In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- 2
Then 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 the noodles.
- 3
Heat vegetable oil in the pan on medium heat. Fry sliced pork belly the fat renders out and they're slightly browned on the edges.
- 4
Add garlic and shrimp and cook shrimp halfway through.
- 5
Increase to medium-high heat and add noodles and noodle sauce. Toss until evenly coated and there's little sauce left on the bottom of the pan.
- 6
Add cabbage, Chinese broccoli and chicken stock. Toss until combined and the noodles have mostly absorbed the stock. Remove from heat and enjoy!