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Malaysian Hokkien Mee
KL Style
A rich and savory KL-style Hokkien Mee featuring thick yellow noodles and vermicelli braised in a dark, flavorful soy sauce base with tender pork belly and succulent prawns.
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- 300 g Thick yellow noodles (fresh or dried)(If using dried, soak according to package instructions before cooking. Rinse fresh noodles briefly under hot water to loosen.)
- 100 g Rice vermicelli (thin)(Soak in warm water for 10-15 minutes until pliable, then drain well.)
- 200 g Prawns(Medium-sized, peeled and deveined. Reserve shells and heads for stock if desired.)
- 150 g Pork belly(Sliced thinly, about 1/8 inch thick.)
- 4 tbsp Dark soy sauce(This is crucial for color and depth of flavor. Use a good quality, thick dark soy sauce.)
- 2 tbsp Light soy sauce(For saltiness and umami.)
- 1 tbsp Oyster sauce(Adds sweetness and gloss.)
- 3 cloves Garlic(Minced.)
- 2 medium Shallots(Thinly sliced.)
- 250 ml Chicken or Prawn Stock(Low sodium preferred, as soy sauces add saltiness. Can use water if stock is unavailable.)
- 2 tbsp Vegetable oil
- 1 tbsp Optional: Pork lard or rendered pork fat(For extra richness and authentic flavor.)
- Garnish (optional)(Chopped spring onions, fried shallots, sambal belacan, lime wedges.)
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- 1
Prepare the noodles: If using dried yellow noodles, soak them according to package directions. Rinse fresh yellow noodles under hot running water for about 30 seconds to loosen them and remove excess starch, then drain thoroughly. Soak the rice vermicelli in warm water for 10-15 minutes until pliable, then drain well.
â±ïž 5 minutes - 2
Render the pork belly: Heat 1 tbsp of vegetable oil in a large wok or deep skillet over medium-high heat. Add the sliced pork belly and cook, stirring occasionally, until golden brown and crispy. This should take about 8-10 minutes. Remove the crispy pork belly with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the wok.
â±ïž 10 minutes - 3
Sauté aromatics: Add the remaining 1 tbsp of vegetable oil (and optional lard/pork fat if using) to the wok with the rendered pork fat. Reduce heat to medium. Add the sliced shallots and minced garlic. Sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn the garlic.
â±ïž 3 minutes - 4
Add sauces and stock: Pour in the dark soy sauce, light soy sauce, and oyster sauce. Stir well to combine with the aromatics. Let it bubble for about 30 seconds to meld the flavors. Add the chicken or prawn stock and bring to a simmer.
â±ïž 2 minutes - 5
Cook the noodles: Add the prepared yellow noodles and rice vermicelli to the wok. Toss well to coat them evenly with the sauce. Cook over medium heat, stirring frequently, allowing the noodles to absorb the liquid and the sauce to thicken slightly. This is the braising process.
â±ïž 10 minutes - 6
Add prawns: Once the noodles have absorbed most of the sauce and are tender (about 8-10 minutes), add the peeled and deveined prawns. Continue to stir-fry for another 2-3 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook the prawns.
â±ïž 3 minutes - 7
Finish and serve: Stir in the reserved crispy pork belly. Taste and adjust seasoning if necessary (you may want a touch more soy sauce or a pinch of sugar). Serve immediately in bowls, garnished with chopped spring onions, fried shallots, and a side of sambal belacan and lime wedges for those who like extra spice and tang.
â±ïž 2 minutes
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- âKL style Hokkien Mee is characterized by its dark, savory sauce and is typically served dry (without much broth).
- âPenang style Hokkien Mee is a soup-based noodle dish, often with a richer prawn and pork broth.
- âSambal belacan (chili paste made with shrimp paste) is a classic accompaniment that adds a spicy kick.
- âFor an even richer flavor, you can make a simple prawn stock using the prawn shells and heads from step 2.
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- Penang Hokkien Mee (soup): This recipe is for the dry KL style. For the soup version, a separate flavorful broth is essential.
- Vegetarian Hokkien Mee: Omit pork and prawns. Use mushrooms (shiitake are great) and firm tofu. Use vegetable stock and adjust soy sauce for flavor.