Hokkien Mee
User Reviews
4.6
141 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 people
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Calories
709 kcal
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Course
Main Course
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Cuisine
Malaysian
Hokkien Mee
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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.
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Ingredients
Other Ingredients:
- 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
Making Pork Lard and Pork Oil:
- Heat a wok or skillet over medium to high heat. Add the diced pork fat and cook until it becomes crispy and golden, rendering the fat into pork lard. Remove the crispy pork lard (chu yau cha) from the oil and drain it on paper towels. Set aside. Keep the pork oil in the wok or skillet.
Making KL Hokkien Mee:
- Add the pork pieces into the wok or skillet. Once the pork is just browned, add the garlic and shrimp, then stir-fry for about 30 seconds. Toss in the Napa cabbage and cook for another 10 seconds. Finally, add the noodles and give everything a quick toss.
- Add the dark soy sauce and soy sauce, stir and mix well to coat the noodles. Pour in the pork stock or chicken broth, sugar, white pepper, and half of the pork lard. Stir continuously to combine everything together. Taste the sauce and add more soy sauce and sugar to your preference. Add the cornstarch slurry to thicken the sauce so every strand of the noodles is coated in the dark sauce.
- Dish out the noodles and top with the remaining pork lard. Serve the KL Hokkien Noodles with sambal on the side.
Notes
- I never skip the pork lard—it’s crucial for giving the dish that crispy texture and rich, indulgent flavor. It’s one of the key ingredients that really makes this dish stand out.
- I always stir-fry everything over high heat to get that wok-charred, smoky flavor that’s so signature to KL Hokkien Mee. It’s what makes every bite special.
- Dark soy sauce isn’t just for flavor; it also gives the dish its glossy, deep color. I adjust the amount to get that perfect look—just enough to make it shine.
- Once the noodles go in, I toss everything quickly. This helps them absorb the sauce evenly without getting soggy. It’s all about moving fast to keep that perfect balance of flavors and texture.
Nutrition Information
Show Details
Serving
4people
Calories
709kcal
(35%)
Carbohydrates
73g
(24%)
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.04g
Cholesterol
56mg
(19%)
Sodium
3158mg
(132%)
Potassium
296mg
(8%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
126IU
(3%)
Vitamin C
11mg
(12%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 709kcal | 35% |
| Carbohydrates | 73g | 24% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 56mg | 19% |
| Sodium | 3158mg | 132% |
| Potassium | 296mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
141 reviews
Excellent
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