Hokkien Mee is a famous Kuala Lumpur wok-fried thick noodles dish that is served with a spicy chilli paste on the side. It taste subtly sweet, deliciously savoury, and most of the time, very meaty from the pork/chicken or and prawns used in this dish. One of the best part of Hokkien Mee is biting into the crunchy pork lards.
600g instant udon noodles
100g pork belly (thinly diced)
4 tablespoon light soy sauce
4 tablespoon Mak Tok’s Sweet Soy Sauce
1 tablespoon sesame oil
1/2 teaspoon ground white pepper
2 tablespoon oyster sauce
3 tablespoon oil
4 cloves garlic (roughly minced)
4 raw king prawns
50g fishcake (sliced)
40g cabbage (sliced)
30g carrot (julienned)
1/2 tablespoon light brown sugar
cornstarch mixture (1 tablespoon cornstarch + 2 tablespoon water)
pork crunch or cracklings to garnish
Mak Tok’s Hot Fire Sambal Paste as condiment
Soak the instant udon noodles in warm water for 30 seconds to remove the acid. Gently separate the noodles with a pair of chopsticks. Pour away the water and set it aside.
Marinate pork belly with light soy sauce, Mak Tok’s Sweet Soy Sauce, sesame oil and ground white pepper for at least 10 minutes.
Heat up a wok or pan and oil it up. Once the oil is hot, sauté the garlic on medium-low heat until golden and crispy. Remove the garlic from the pan and set it aside.
Use the remaining oil in the pan to cook the marinated pork belly. Only scoop the pork belly from the bowl and save the marinade for later. Pan-fry the pork belly for 4 minutes before adding in the prawns and fishcakes. Stir-fry for 2 minutes.
After that, add the udon noodles and gently stir-fry them with the ingredients. Add the cabbage, carrots and the marinade we kept for the pork belly. Stir well.
Thicken the Hokkien Mee by adding the cornstarch mixture before adding in light brown sugar for a bit of sweetness.
Garnish the Hokkien Mee with pork crunch or cracklings and serve it with a good dollop of Mak Tok’s Hot Fire Sambal Paste.
Top tip: Cook your Hokkien Mee in a consistent medium-low heat.