Go Back
+ servings
KL Hokkien Mee or Hokkien Char served with sambal belacan and cut red chilies.

KL Hokkien Mee

KL Hokkien Mee - super tasty thick yellow noodles cooked in dark soy sauce. A must-eat when visiting Kuala Lumpur, Malaysia. Now you can cook it at home.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Malaysian
Keyword: hokkien char, hokkien mee, KL hokkien char, KL hokkien mee
Servings: 4
Calories: 1190kcal
Author: Linda Ooi


  • 1 lb pork belly * (skin removed) (450g)
  • 4 tbsp pork lard
  • 4 cloves garlic (minced)
  • 12 oz shrimp (peeled and deveined leaving tails intact) (340g)
  • 2 lbs fresh udon or thick yellow noodles (900g)
  • 2 tbsp sweet soy sauce
  • 3 tbsp dark soy sauce
  • cups pork broth (840ml)
  • 8 oz cabbage (sliced) (225g)
  • Salt to taste


  • Separate the fat layer of pork belly by cutting it lengthwise. Then cut the fat layer into cubes.
  • Boil meat layer in a medium sauce pan for 10 minutes with at least 4 cups (960ml) water **. Remove the meat and cut into thin slices. Reserve the broth.
  • Render cubed pork fat in a wok until golden brown and crispy, about 7 to 8 minutes. Leave about 4 tablespoons of lard in the wok. Spoon out the rest. Also remove the crackling and reserve them for garnishing.
  • Add garlic and saute for 30 seconds. Add sliced pork belly and shrimp. Stir fry for 2 minutes.
  • Add noodles, sweet soy sauce, dark soy sauce, and 2 cups (480ml) reserved pork broth. Stir to get everything well mixed, about 3 minutes.
  • Add cabbage and continue to stir. If noodles have absorbed all the liquid, add another 1 - 1½ cups (240ml – 360ml) pork broth. Season with salt to taste.
  • Continue to stir for another 2 to 3 minutes or until cabbage is wilted and noodles are well cooked and have absorbed some of the sauce. ***
  • Sprinkle crackling over the noodles and serve immediately with cut red chilies and minced garlic in soy sauce or sambal belacan.


* You can use raw tender pork sirloin cut into thin slices instead if you have 3½ cups (840ml) meat stock on hand for use.
** If you have shrimp shells, you can boil them together with the pork belly in Step 2.
*** If you have dried flounder (sole) flakes/powder, stir in 1 tablespoon in Step 7.


Calories: 1190kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!