Entree: Malaysia – Kuala Lumpur – Hokkien Mee (Stir-fried thick yellow noodles in a rich dark soy and pork-prawn sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 14 oz (400 g) fresh thick yellow noodles
- 12 oz (340 g) fresh yellow noodles or thin rice vermicelli, optional mix (use if you prefer a two-noodle texture)
- 12 oz (340 g) pork belly, sliced thin
- 12 large shrimp, approx. 10 oz (285 g), peeled and deveined
- 6 oz (170 g) squid, cleaned and cut into rings
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (45 ml) pork lard or vegetable oil
- 3 cloves (9 g) garlic, minced
- 2 shallots (40 g), thinly sliced
- 2 cups (480 ml) strong chicken stock
- 3 tbsp (45 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) granulated sugar
- 1 cup (70 g) Napa cabbage, thinly sliced
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) water or reserved noodle-cooking liquid (if needed)
- 2 tbsp (30 ml) crispy fried shallots or pork lard bits, for garnish
- Lime wedges and chopped scallions for serving

Instructions

1. Bring a large pot of water to a boil. Blanch the yellow noodles (and vermicelli if using) for 30–60 seconds until just pliable, drain, toss with 1 tsp oil and set aside. Reserve 1/4 cup (60 ml) of the cooking liquid.
2. Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbsp pork lard or oil and stir-fry sliced pork belly until browned and slightly crisp; remove and set aside.
3. In the same wok add another tbsp lard/oil, fry the minced garlic and sliced shallots until fragrant and golden. Add shrimp and squid; stir-fry 1–2 minutes until just opaque. Remove and set aside with pork.
4. Reduce heat to medium-high, add remaining lard/oil and pour in the chicken stock. Stir in dark soy, light soy, oyster sauce, and sugar. Bring to a simmer and let reduce slightly for 2–3 minutes to concentrate flavor.
5. Push sauce to one side of the wok, crack in the eggs and scramble briefly, then toss together. Add the blanched noodles and cabbage, then the cooked pork, shrimp, and squid. Toss vigorously to coat, adding reserved noodle liquid or 2 tbsp (30 ml) water if mixture seems dry.
6. Stir-fry on high heat for 2–3 minutes to allow the noodles to absorb the dark sauce and pick up a bit of wok char. Season with white pepper and salt, adjust soy to taste.
7. Transfer to a serving platter, sprinkle with crispy fried shallots or pork lard bits, garnish with scallions and lime wedges. Serve immediately.
8. Optional: serve with sambal or pickled green chilies on the side for heat.