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Hokkien Mee (Kuala Lumpur Style)

Prep: 10 Mins

Cook: 15 Mins

KL Hokkien Mee- one of Kuala Lumpur's most famous dishes. This noodle dish is meaty, rich and full of savoury flavour- you're in for a real treat!

  • 450 gr fresh egg noodles

  • 2-3 leaves of Chinese cabbage

  • 3 stalks choy sum

  • 3 garlic cloves

  • 4 tbsp cooking oil

  • 10 prawns-(shelled and deveined)

  • 200 gr pork belly finely sliced

The sauce

  • 5 tbsp dark soy sauce

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 2 tbsp Shaoxing rice wine

  • 2 1/2 cups chicken stock

  • 1/4 tsp ground white pepper

  • 1 tbsp corn flour

If using dried noodles, soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

Finely chop the garlic cloves, finely slice the Chinese cabbage and remove the stalks of the choy sum.

To make the sauce, in a small mixing bowl, mix the light and dark soy sauces with the shaoxing rice wine, sugar and white pepper. Set aside.

In a small bowl mix the corn flour with a couple of tablespoons of chicken stock and mix well.

BUILD YOUR WOK CLOCK: Place your pork belly at 12 o’clock, then arrange the garlic, Chinese leaves, choy sum , prawns and lastly your noodles clockwise around your plate and work surface.

Heat the vegetable oil in a wok over a high heat until smoking, add the pork belly slices and cook for 1 -2 minutes. Push the pork to one side of the wok to allow space for your veg and heat until smoking-hot then add the garlic, Chinese leaves and choy sum and cook for 30 - 60 seconds.

Push all the ingredients to the side of the wok and add the prawns and stir-fry for a further 30–60 seconds until they are lightly coloured then add the noodles and stir-fry for 1 minute before pouring over the sauce, after a 30 - 60 seconds add roughly 3 tbsp of chicken stock and the corn flour paste. Let it boil for a minute until the sauce thickens and coats the stir fry.

Serve in a large bowl and scatter over the spring onion to finish

How To Hokkien Mee

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 450 gr fresh egg noodles

  • 2-3 leaves of Chinese cabbage

  • 3 stalks choy sum

  • 3 garlic cloves

  • 4 tbsp cooking oil

  • 10 prawns-(shelled and deveined)

  • 200 gr pork belly finely sliced

The sauce

  • 5 tbsp dark soy sauce

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 2 tbsp Shaoxing rice wine

  • 2 1/2 cups chicken stock

  • 1/4 tsp ground white pepper

  • 1 tbsp corn flour


If using dried noodles, soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

Finely chop the garlic cloves, finely slice the Chinese cabbage and remove the stalks of the choy sum.

To make the sauce, in a small mixing bowl, mix the light and dark soy sauces with the shaoxing rice wine, sugar and white pepper. Set aside.

In a small bowl mix the corn flour with a couple of tablespoons of chicken stock and mix well.

BUILD YOUR WOK CLOCK: Place your pork belly at 12 o’clock, then arrange the garlic, Chinese leaves, choy sum , prawns and lastly your noodles clockwise around your plate and work surface.

Heat the vegetable oil in a wok over a high heat until smoking, add the pork belly slices and cook for 1 -2 minutes. Push the pork to one side of the wok to allow space for your veg and heat until smoking-hot then add the garlic, Chinese leaves and choy sum and cook for 30 - 60 seconds.

Push all the ingredients to the side of the wok and add the prawns and stir-fry for a further 30–60 seconds until they are lightly coloured then add the noodles and stir-fry for 1 minute before pouring over the sauce, after a 30 - 60 seconds add roughly 3 tbsp of chicken stock and the corn flour paste. Let it boil for a minute until the sauce thickens and coats the stir fry.

Serve in a large bowl and scatter over the spring onion to finish

How To Hokkien Mee

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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