KL Hokkien mee is everything you could ask for in a Malaysian noodle recipe. It has thick, chewy noodles, tender pork belly, juicy shrimp, and cabbage tossed in a glossy, caramelized, sweet-and-savory dark soy sauce. This is one of my favorite quick, easy, under-20-minute dinner recipes.

This simple Hokkien noodles recipe features easy-to-find ingredients and only one wok. It’s so easy to make, entirely customizable with your favorite vegetables, and incredibly comforting and delicious that you’ll keep wanting to come back for more.

Ingredients

You can find all the ingredients for this KL Hokkien mee recipe at your local Asian grocery market. Full measurements and links to everything I used are in the recipe card below.

Dark Stir-Fry Sauce

• Light Soy Sauce: a light, salty, soy sauce that balances out the other sweet soy sauces.
• Dark Soy Sauce: is a dark brown soy sauce that adds sweetness and the sauce’s signature color.
• Kecap Manis: is an even thicker dark soy sauce that has a syrupy like texture. It is the sweetest form of soy sauce.
• Oyster Sauce: adds a rich, briny, umami flavor.
• Granulated Sugar: for added sweetness and caramelization.
• Cornstarch: to lightly thicken the sauce for a glossy glaze.
• Low-Sodium Chicken Stock: for added comforting flavors. Use low sodium to prevent from adding excess salt.

Hokkien Mee Stir Fry

• Hokkien Noodles: is a thick, yellow wheat noodle made from wheat flour and eggs that have a chewy, springy texture. Opt for fresh noodles for the best flavor.
• Pork Belly: is a key ingredient for a rich, fatty, silky mouthfeel.
• Garlic: the main aromatic in the stir fry.
• Shrimp: for added protein.
• Napa Cabbage and Gai Lan: are the main vegetables that add crisp textures.

Substitutions and Additions

Substitutions

• Dark soy sauce: if you don’t have kecap manis, sub for more dark soy sauce.
• Soy sauce alternatives: tamari or coconut aminos for a gluten free alternative.
• Oyster sauce alternative: mushroom based vegetarian oyster sauce for a vegan alternative.
• Stock: water, vegetarian stock, or beef stock.
• Noodles: lo mein noodles, udon noodles, or dried egg noodles,
• Protein: any protein of your choice like chicken, beef, or tofu.

Additions

• Sambal Oelek: for added kick of spice.
• Vegetables: broccoli, carrots, bean sprouts, mushrooms, baby corn, etc.

How to Make Hokkien Noodles

Here are the step-by-step instructions for how to make this KL Hokkien mee recipe.

1. Blanch the Hokkien noodles in boiling water for 20-30 seconds. Strain, rinse with cold water and set aside.

2. In a mixing bowl, mix the sauce ingredients until combined.

3. Heat 1 tablespoon of oil in a wok or large skillet over medium high heat until hot. Add the pork belly and cook until browned.

4. Then add the garlic and shrimp and toss until cooked through.

5. Add the noodles and sauce and toss until evenly coated.

6. Add the cabbage, gai lan and toss until the sauce thickens.

7. Serve immediately garnished with green onions and enjoy!

Storage Instructions

You can store any leftover Hokkien mee in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing these noodles because it will change their texture.

Reheat: Heat 1 tablespoon of oil in a wok over medium heat and toss until the noodles are warm. Or microwave covered with a wet paper towel until warmed.

FAQ

What kind of noodles do I use?

Traditionally, you use thick yellow wheat noodles labeled “Hokkien noodles.” If you cannot find them, you can use fresh chow mein noodles instead.

What makes these noodles so dark?

The deep brown color comes from the dark soy sauce and sweet soy sauce (kecap manis). Both have a dark, caramelized color and a light sweetness.

Can I make these Hokkien noodles in advance?

Yes, you can make these noodles in advance and store them in the refrigerator for up to 4 days.

Recipe