Hokkien Mee
KL Hokkien Mee is one of my favorite Malaysian noodle dishes. Thick, chewy noodles are coated in a rich, dark soy sauce, packed with tender pork, juicy shrimp, crunchy cabbage, and crispy fried lard. It’s so simple to make at home, and the flavors are just as good as the best street food stalls in KL, Malaysia.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 170 g (6 oz) pork belly
- 400 g (14 oz) thick Hokkien noodles or Udon noodles (cook in boiling water or per package instructions)
- 3 tablespoons pork oil (recipe below)
- 4 cloves garlic (minced)
- 6 medium-sized shrimp (shelled, deveined and tails removed)
- 2 cups packed sliced Napa cabbage
- 4 tablespoons dark soy sauce (I used Lee Kum Kee Cooking Caramel sauce)
- 3 tablespoons soy sauce (or more to taste)
- 3/4 cup pork stock or chicken broth
- 1 teaspoon sugar
- 3 dashes ground white pepper (to taste)
- cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water)
- sambal (for serving)
Instructions
- 1
Remove and discard the skin from the pork belly. Separate the pork fat from the meat, then dice the pork fat into small cubes or lardons. Slice the meat into thin pieces and set both aside.
- 2
If you are using fresh, thick Hokkien noodles, cook them in boiling water until al dente. If you are using udon, cook the noodles according to the package instructions. Drain and set aside.
- 3
Making Pork Lard and Pork Oil:
- 4
Making KL Hokkien Mee: