📝 About This Recipe
A legendary street food staple hailing from the bustling stalls of Kuala Lumpur, this Hokkien Mee is defined by its thick, chewy yellow noodles braised in a luscious, obsidian-hued sauce. Infused with the smoky essence of 'Wok Hei' and the irresistible crunch of golden lard croutons, every bite delivers a complex balance of savory, sweet, and deep crustacean flavors. It is a soul-warming masterpiece that captures the heart of Malaysian 'Goreng' stir-fry culture.
🥗 Ingredients
The Noodles and Proteins
- 500 grams Thick Yellow Noodles (often labeled as Hokkien Noodles; rinsed to remove excess oil)
- 150 grams Pork Belly (thinly sliced)
- 8-10 pieces Medium Shrimp (peeled and deveined, tails left on)
- 1 piece Fish Cake (sliced into thin batons)
- 100 grams Pork Lard (cut into small cubes to make croutons)
The Aromatics and Greens
- 4 cloves Garlic (finely minced)
- 1 bunch Choy Sum (cut into 2-inch lengths)
- 2 cups Cabbage (shredded into wide strips)
The Braising Liquid
- 1.5 cups Rich Chicken or Shrimp Stock (unsalted preferred)
- 3 tablespoons Dark Soy Sauce (use a high-quality thick Malaysian brand like Cheong Chan)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 tablespoon Oyster Sauce (for umami depth)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Cornstarch (mixed with 1 tbsp water for the slurry)
👨🍳 Instructions
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1
Place the pork lard cubes in a cold wok over medium-low heat. Slowly render the fat until the cubes become golden brown and crispy (these are your 'Chu Yau Char'). Remove the crispy bits and set aside, leaving about 3 tablespoons of the rendered lard in the wok.
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2
Turn the heat up to medium-high. Add the sliced pork belly and stir-fry for 2-3 minutes until the edges start to crisp and brown.
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3
Toss in the minced garlic and fry for 30 seconds until fragrant, being careful not to let it burn.
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4
Add the shrimp and fish cake slices. Stir-fry briefly for about 1 minute until the shrimp just start to turn pink.
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5
Add the shredded cabbage to the wok and toss for 1 minute until it begins to wilt slightly.
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6
Add the thick yellow noodles. Pour in the dark soy sauce, light soy sauce, oyster sauce, and sugar. Toss everything vigorously to ensure the noodles are evenly coated in the dark pigment.
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7
Pour in the chicken or shrimp stock. The liquid should almost cover the noodles. Bring to a vigorous boil.
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8
Cover the wok with a lid and let the noodles braise on medium-high heat for 3-5 minutes. This allows the noodles to absorb the flavors and lose their alkaline taste.
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9
Remove the lid and add the Choy Sum. Continue to stir-fry on high heat to reduce the sauce until it becomes thick and glossy.
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10
If the sauce is still too thin, stir in the cornstarch slurry and cook for another 30 seconds until the sauce clings perfectly to the noodles.
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11
Perform a final taste test; add a dash of white pepper or more soy sauce if desired.
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12
Turn off the heat and stir in half of the reserved crispy lard croutons. Serve immediately while piping hot.
💡 Chef's Tips
The secret to authentic flavor is the pork lard; do not substitute with vegetable oil if you want the true street-food taste. Use a cast iron wok and high heat to achieve 'Wok Hei' (breath of the wok), which adds a smoky charred aroma. If you cannot find thick yellow noodles, Udon makes a decent substitute, though the texture will be slightly different. Rinse your yellow noodles in hot water before cooking to remove the 'alkaline' smell often found in commercial packets. Don't rush the braising step; the noodles need time to soak up the dark sauce to become flavorful to the core.
🍽️ Serving Suggestions
Serve with a side of spicy Sambal Belacan and a squeeze of calamansi lime for a bright acidic contrast. Pair with a cold glass of Teh O Ais Limau (Iced Lime Tea) to cut through the richness of the lard. Add a side of pickled green chilies for a classic Malaysian coffee shop experience. Serve on a banana leaf-lined plate to enhance the aroma and presentation.