📝 About This Recipe
Originating from the bustling street stalls of Kuala Lumpur, this iconic noodle dish is defined by its signature 'wok hei' (breath of the wok) and a luscious, ink-black sauce. Unlike its lighter Singaporean cousin, the KL version uses thick yellow noodles braised in a rich infusion of dark soy, pork lard, and seafood stock. Every bite offers a smoky, savory-sweet explosion, punctuated by the crunch of golden pork lard croutons that make this dish truly legendary.
🥗 Ingredients
The Noodles & Protein
- 500 grams Thick Yellow Noodles (Tai Lok Mee) (rinsed briefly to remove excess alkaline smell)
- 150 grams Pork Belly (thinly sliced)
- 8-10 pieces Medium Shrimp (peeled and deveined, tails left on)
- 1 piece Fish Cake (sliced into bite-sized strips)
- 2 cups Cabbage (roughly torn into bite-sized pieces)
The Flavor Base
- 100 grams Pork Fat (cut into 1cm cubes to make lard and cracklings)
- 4 cloves Garlic (finely minced)
- 1 tablespoon Flounder Powder (Ti Po) (the secret ingredient for authentic umami flavor)
- 400 ml Rich Chicken or Shrimp Stock (unsalted or low sodium)
The Dark Braising Sauce
- 3 tablespoons Dark Soy Sauce (use a high-quality thick caramel soy)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Cornstarch (mixed with 1 tbsp water for a slurry)
👨🍳 Instructions
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1
Place the pork fat cubes in a cold wok over medium-low heat. Slowly render the fat until the cubes turn into golden-brown, crispy lardons (Chu Yau Char). Remove the cracklings and set aside, leaving about 3-4 tablespoons of the rendered lard in the wok.
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2
Increase the heat to medium-high. Add the minced garlic and fry until fragrant and slightly golden, about 30 seconds.
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3
Add the pork belly slices and fish cake. Stir-fry for 1-2 minutes until the pork is no longer pink.
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4
Toss in the shrimp and the cabbage. Stir-fry for another minute until the cabbage begins to wilt slightly.
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5
Add the thick yellow noodles to the wok. Pour in the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Toss vigorously to coat every strand of noodle in the dark pigment.
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6
Pour in the chicken or shrimp stock and add the flounder powder. The noodles should be partially submerged in the liquid.
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7
Cover the wok with a lid and turn the heat to medium. Allow the noodles to simmer and braise for 3-5 minutes. This step is crucial as it allows the noodles to absorb the flavors and lose their alkaline taste.
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8
Remove the lid and turn the heat to maximum. Stir-fry constantly to reduce the sauce until it becomes thick and glossy.
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9
If the sauce is still too thin, pour in the cornstarch slurry and stir quickly until the sauce clings to the noodles.
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10
Continue frying over high heat until you see a slight char on the noodles and the sauce has reduced to a thick, dark gravy. This creates the essential 'wok hei'.
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11
Turn off the heat and stir in half of the crispy lardons.
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12
Plate the noodles immediately while piping hot, garnishing with the remaining lardons on top.
💡 Chef's Tips
The 'Ti Po' (dried flounder powder) is the secret to authenticity; if you can't find it, toast a small piece of dried flounder and grind it yourself. Never skip the pork lard; it provides the silky mouthfeel and traditional aroma that vegetable oil cannot replicate. If your noodles have a strong alkaline (lye) smell, blanch them in boiling water for 30 seconds and drain before adding to the wok. High heat is your friend—ensure your wok is smoking hot before the final reduction to achieve that signature smoky flavor.
🍽️ Serving Suggestions
Serve with a side of spicy Sambal Belacan and a squeeze of calamansi lime for a bright acidic contrast. A side of pickled green chilies provides a refreshing crunch and vinegary kick. Pair with a cold glass of 'Teh Peng' (Iced Milk Tea) or barley water to balance the richness. This dish is traditionally enjoyed as a late-night supper, but makes for a hearty, comforting lunch.