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Authentic KL Hokkien Mee Recipe
KL Hokkien Mee truly captures the vibrant flavors of Kuala Lumpur’s food scene. The thick, chewy noodles are stir-fried with pork, shrimp, and a rich dark soy sauce, giving it a smoky flavor and absolutely satisfying taste. Topped with crispy pork lard and served with spicy sambal on the side, it’s no wonder this dish is a beloved favorite among Kuala Lumpur’s street food classics.
If you’re from KL or have visited, I urge you to try this tried-and-tested KL Hokkien Mee recipe. It captures the iconic smoky flavor and signature dark brown sauce, with the perfect balance of tender pork, juicy prawns, and crispy pork lard for an unforgettable mix of flavor and texture. The homemade sambal provides just the right kick of heat. With easy-to-follow steps and helpful tips, this recipe lets anyone recreate this beloved dish at home—whether you’re feeling nostalgic or simply craving the flavors of your last trip.
Different Types Of Hokkien Mee
Hokkien mee is a popular noodle dish in Malaysia and Singapore, but each region has its own twist on it. Here’s a breakdown of the different versions:
KL Hokkien Mee: The Kuala Lumpur version is known for its dark, flavorful sauce. The thick, chewy noodles are braised in a rich soy sauce, giving them a unique, aromatic taste. It’s usually served with crispy pork lard and sambal on the side for extra flavor.
Singapore Hokkien Mee: This version is lighter and made with a clear broth, typically made from prawn shells and pork bones. The noodles are stir-fried with prawns, squid, and pork, giving it a milder flavor compared to the KL version, but still tasty.
Penang Hokkien Mee: Also known as Prawn Mee, this dish has a flavorful prawn broth that’s slightly spicy. It’s usually served with prawns, pork, and a hard-boiled egg. The noodles are thinner than those in KL Hokkien Mee, and the broth is the star of the dish. Hailing from Penang, this dish holds a special place in my heart as my ultimate favorite.
Secret Ingredient
The secret to an authentic KL Hokkien mee is the pork fat, which I usually get from my butcher. If you can’t find pork fat, you can use a piece of pork belly with a good layer of fat on top as a substitute, and it works perfectly!
Sidenote: Pork fat and pork lard are similar but not identical. Pork fat is the raw fat from a pig, while pork lard is fat that has been fried and strained. Lard is often used for its rich flavor. For KL Hokkien Mee, pork lard adds adds an incredible depth of flavor to the noodle dish, making it absolutely irresistible!
Ingredients You’ll Need
- Pork belly – Choose pork belly with a good balance of meat and fat layers. The meat should be pinkish-red in color, and the fat creamy white and firm. Look for even marbling for the best flavor and texture. Avoid cuts with too much fat or very thin meat.
- Garlic
- Soy sauce
- Oyster sauce – Gives a slight sweetness and umami flavor.
- Sesame oil – Adds a nutty aroma and flavor that gives the dish a fragrant touch.
- Cornstarch – Used to thicken the sauce, making it rich and glossy so it evenly coats the noodles.
- Shrimp
- Thick Hokkien noodles – The star of the dish! A type of Chinese egg noodle with a chewy texture and a thicker, slightly curly shape that’s perfect for stir-frying.
- Fish ball
- Napa cabbage
- Dark soy sauce – Gives the dish its deep, rich signature color.
- Chicken stock – The base of the dark sauce.
- Sugar
- White pepper
- Sambal (for serving) – Adds a spicy, tangy kick on the side to complement the savory richness of the noodles.
Shopping Guide: You can find the thick Hokkien noodles at Asian grocery stores, typically in the refrigerated or frozen section. If you can’t find Hokkien noodles, you can also use similar Chinese noodles like Shanghai noodles or Cantonese-style noodles as a substitute, as long as the texture is chewy.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make KL Hokkien Mee
Step 1: Prepare the pork belly by removing the skin and separating the fat from the meat. Slice the meat into 1-cm pieces and mix it with the ingredients in the Pork Belly Marinade. Let it marinate for 30 minutes. While the pork marinates, cook the noodles according to the package instructions, then drain and set aside.
Step 2: In a small bowl, mix the cornstarch and water until smooth. Set aside.
Step 3: Making pork oil and pork lard: Dice the pork fat into small cubes or lardons. Heat a wok over medium to high heat. Add the diced pork fat and cook until it turns crispy and golden, rendering the fat into pork lard.
Step 4: Remove the crispy pork lard (chu yau cha) from the oil and drain it on paper towels. Once cooled, store the pork lard in an airtight container or jar. Pour the pork oil into a sterilized, airtight glass jar for storage.
Step 5: Making KL Hokkien mee: Heat a wok over high heat and add about 2 tablespoons of pork oil, heating it until it starts to smoke. Add the marinated pork belly and fry quickly, being cautious of the hot, spitting oil. Once the pork is just browned, add the garlic, shrimp, and fish balls, and 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.
Step 6: Add the dark soy sauce and soy sauce to the wok, mixing well to coat the noodles. If the color isn’t dark enough, add more dark soy sauce. Pour in the stock, sprinkle in the sugar and white pepper, and add a small handful of pork lard. Stir-fry to combine everything thoroughly. Taste the sauce and adjust the saltiness and sweetness to your liking.
Step 7: Add the cornstarch mixture to the wok and toss until the sauce thickens and evenly coats the noodles. Serve the noodles on plates and spoon the gravy over the top. Garnish with additional chu yau cha if desired, along with a spoonful of sambal.
Secrets To Perfecting KL Hokkien Mee
- I never skip the pork lard – it’s essential for giving the dish its crispy texture and rich flavor. It’s one of the key ingredients that really makes the dish stand out.
- I always stir-fry everything over high heat to achieve that wok-charred, smoky flavor that makes this dish so special.
- Dark soy sauce not only adds depth of flavor but also gives the dish its glossy, rich color. I adjust the amount to get the perfect look.
- Once the noodles are added, I work quickly to toss everything together. This helps the noodles absorb the sauce evenly without becoming soggy.
Frequently Asked Questions
The dish itself isn’t very spicy, but the sambal served on the side can be adjusted to your heat tolerance. If you prefer a milder version, you can use less sambal or leave it off entirely.
You can leave out the shrimp if you prefer or if you have dietary restrictions. You can replace it with more pork, chicken, or even fried tofu for a vegetarian option.
It’s best enjoyed fresh, but you can prepare some ingredients in advance, like marinating the pork belly and making the pork lard.
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, stir-fry in a wok or skillet on high heat, adding a splash of stock to revive the flavor and texture.
This recipe is only 554 calories per serving.
Other Popular Street Food Noodles
Here are a few popular Chinese noodles found in Malaysia:
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KL Hokkien Mee
Ingredients
- 200 g (7 oz) pork belly
- 1 tablespoon cornstarch
- 2 tablespoons water
Pork Belly Marinade:
- 2 cloves garlic, crushed
- ground white pepper, to taste
- 1 tablespoon soy sauce
- ½ teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Other Ingredients:
- 2 tablespoons pork oil , recipe below
- 4 cloves garlic, minced
- 12 medium-sized shrimp, shelled, deveined and tails removed
- fish balls, sliced into halves
- 1 cup packed sliced Napa cabbage
- 250 g (8 oz) thick Hokkien noodles
- 4 tablespoons dark soy sauce
- 2 tablespoons soy sauce, to taste
- 3/4 cup chicken or pork stock
- 2 teaspoons sugar
- ground white pepper, to taste
- pork lard/chu yau cha, recipe below
- sambal, for serving
Instructions
- Prepare the pork belly by removing the skin and separating the fat from the meat. Slice the meat into 1-cm pieces and mix it with the ingredients in the Pork Belly Marinade. Let it marinate for 30 minutes. While the pork marinates, cook the noodles according to the package instructions, then drain and set aside.
- In a small bowl, mix the cornstarch and water until smooth. Set aside.
Making Pork Oil and Pork Lard:
- Dice the pork fat into small cubes or lardons. Heat a wok over medium to high heat. Add the diced pork fat and cook until it turns 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. Once cooled, store the pork lard in an airtight container or jar. Pour the pork oil into a sterilized, airtight glass jar for storage
Making KL Hokkien Mee:
- Heat a wok over high heat and add about 2 tablespoons of pork oil, heating it until it starts to smoke. Add the marinated pork belly and fry quickly, being cautious of the hot, spitting oil. Once the pork is just browned, add the garlic, shrimp, and fish balls, and 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 to the wok, mixing well to coat the noodles. If the color isn’t dark enough, add more dark soy sauce. Pour in the stock, sprinkle in the sugar and white pepper, and add a small handful of pork lard. Stir-fry to combine everything thoroughly. Taste the sauce and adjust the saltiness and sweetness to your liking.
- Add the cornstarch mixture to the wok and toss until the sauce thickens and evenly coats the noodles. Serve the noodles on plates and spoon the gravy over the top. Garnish with additional chu yau cha if desired, along with a spoonful of sambal.
Notes
- I never skip the pork lard – it’s essential for giving the dish its crispy texture and rich flavor. It’s one of the key ingredients that really makes the dish stand out.
- I always stir-fry everything over high heat to achieve that wok-charred, smoky flavor that makes this dish so special.
- Dark soy sauce not only adds depth of flavor but also gives the dish its glossy, rich color. I adjust the amount to get the perfect look.
- Once the noodles are added, I work quickly to toss everything together. This helps the noodles absorb the sauce evenly without becoming soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My brother told me, that the one thing he regrets, is not learning my late mum’s recipe for Hokkien mee. However, I am more than grateful, elated even, that I can ‘reclaim’ my mother’s recipe, by making my own with your beautiful guidance. Thank you so much, this means a lot more to me than you think. Thank you again.
Thanks Soo Ann!
Hi Bee,
Being a Malaysian, this is one of my favorite dishes. My late mom made really, really good Hokkien mee. All our neighbors raved about it. I was looking for this recipe since I never did learn from my Mom how to make it. Very unfortunate.
And your recipe struck me as the most authentic since you used pork lard. That was the secret ingredient. I made this tonight and my husband and I enjoyed except that it was a little too sweet. Next time, I would not add more sugar on top of the 4 tablespoons of dark soy sauce. Otherwise, I think your recipe is the closest to the real Hokkien mee. Thank you.
Thanks!
Hi Lucy,
I understand how you feel, as I have lost my mum before learning more from her…but isn’t it nice, that we can now make our own legacies? :) I would also like to thank you for the sugar suggestion, as my family’s palate is NOT pro-sugar…I might try adding some honey, and then checking the consistency of the thickness of the sauce! Thank you!