Malaysian
Kuala Lumpur Hokkien Mee
Thick yellow noodles are braised in a glossy dark soy gravy with pork lard, seafood, greens, and crisp lardons. This is the smoky, black-sauced Kuala Lumpur style, best eaten hot with a spoonful of sambal belacan on the side.
Ingredients
- Fresh thick yellow Hokkien noodles, loosened and rinsed briefly450g
- Pork fat, diced small80g
- Pork belly or shoulder, thinly sliced120g
- Medium prawns, peeled and deveined120g
- Squid, cleaned and sliced into rings80g
- Choy sum, cut into 5 cm lengths120g
- Garlic, finely chopped4 cloves
- Pork or chicken stock1 cup
- Thick dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Ground white pepper1/2 tsp
- Cornstarch mixed with 2 tbsp water1 tsp
- Sambal belacan, for serving2 tbsp
Method
- Render the diced pork fat in a wok over medium heat, stirring often, until the lardons are golden and crisp and the fat has melted.
- Remove the crispy lardons with a slotted spoon and reserve, leaving about 3 tablespoons of pork lard in the wok.
- Increase the heat to high until the wok is very hot, then add the sliced pork and stir-fry until lightly browned at the edges.
- Add the garlic and stir-fry for a few seconds until fragrant, taking care not to burn it.
- Add the prawns and squid and toss quickly just until they begin to turn opaque.
- Add the thick yellow noodles and stir-fry firmly, tossing and pressing them against the hot wok for 1 to 2 minutes to pick up wok hei.
- Add the thick dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper, then toss until the noodles are evenly dark and glossy.
- Pour in the stock, bring to a vigorous simmer, and braise the noodles for 3 to 4 minutes until they soften and absorb the sauce.
- Add the choy sum and cook for 1 minute until just wilted but still green.
- Stir in the cornstarch slurry a little at a time until the sauce lightly thickens and clings to the noodles in a shiny coating.
- Taste and adjust with a little more light soy sauce or white pepper if needed.
- Transfer to plates, scatter generously with the crispy pork lardons, and serve immediately with sambal belacan on the side.
Common questions
What can I substitute for fresh thick yellow Hokkien noodles if I can't find them?
Use fresh ramen or fresh egg noodles with some chew. In a pinch, dried yellow noodles or even udon can work, but rinse briefly and drain well so they don’t clump or turn mushy in the wok.
How do I time the squid, prawns, and noodles so everything stays tender?
Cook the pork first, then garlic, then seafood only until barely opaque before adding noodles. The noodles finish in the sauce and stock, so don’t fully cook the squid or prawns early or they’ll turn rubbery.
What are the most common mistakes when making Kuala Lumpur Hokkien Mee?
The biggest mistakes are too little lard, a wok that isn’t hot enough, overcrowding, and adding too much stock too soon. Also avoid overcooking the seafood or skipping the firm tossing that gives the noodles their smoky flavor.
Can I make this ahead, and how should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a very hot wok with a splash of water or stock to loosen the noodles. The texture is best fresh, especially the seafood.
What should I serve with Kuala Lumpur Hokkien Mee?
Serve it hot straight from the wok with extra sambal, sliced chili, or pickled green chilies if you like heat. A simple cucumber side or plain soup works well to balance the rich, savory noodles.