Hokkien Mee
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
This recipe begins by rendering pork fat into pork lard and pork oil. The crispy pork lard adds texture, while the oil carries much of the dish’s flavor. Pork pieces are stir-fried with garlic and shrimp before adding Napa cabbage and noodles. The noodles are stir-fried quickly at high heat to develop a characteristic wok-charred flavor and coated in a sauce made from dark soy sauce, light soy sauce, pork stock (or chicken broth), sugar, and white pepper.
The sauce is thickened with a cornstarch slurry to create a glossy coating that clings to each noodle strand. Dark soy sauce provides both deep color and a slightly sweet, fermented flavor that defines the dish visually and taste-wise. The pork lard pieces added at the end introduce a delectable crunch and pork richness unique to this variation of Hokkien Mee.
Served with sambal, this version captures the authentic taste and texture expected from KL-style Hokkien Mee. The instructions emphasize high heat and quick tossing to maintain the ideal balance of smoky flavor and saucy coating.
Crispy pork lard and pork oil are key to the dish’s signature taste and texture, so preparing those properly is crucial. The recipe’s suggestion to add more soy sauce or sugar to preference allows for adjustment to suit personal saltiness and sweetness levels.
Ingredients
Other Ingredients:
- 3 tablespoons pork oil recipe below
- 4 cloves garlic minced
- 6 Shrimp shelled, deveined and tails removed, medium-sized
- 2 cups Napa cabbage packed, sliced
- 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 mix 1 tablespoon cornstarch with 2 tablespoons water, slurry
- 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
- Making and including crispy pork lard is essential to achieve the authentic texture and rich flavor of this dish.
- High-heat stir-frying produces the wok-charred smoky flavor characteristic of KL Hokkien Mee.
- Dark soy sauce contributes both flavor and the dish's signature dark, glossy color; adjust quantity to preference.
- Quick tossing of noodles ensures even absorption of sauce without sogginess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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