World Flavors Cookbook

KL Hokkien Mee

Name: KL Hokkien Mee
Cook time: 15 min
Cuisine: Malaysia
Ingredients: 300g thick yellow noodles 100g pork belly, sliced 100g prawns 50g cabbage, shredded Crispy lard bits (chu yau char) Sauce: 3 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 cup pork stock

Thick yellow noodles stir-fried in a rich, dark soy sauce with pork, prawns, and crispy lard bits.

Cuisine: Malaysia

Ingredients

300g thick yellow noodles 100g pork belly, sliced 100g prawns 50g cabbage, shredded Crispy lard bits (chu yau char) Sauce: 3 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 cup pork stock

Instructions

1. Sauté pork belly and prawns in lard oil until cooked. Set aside. 2. In the same wok, add cabbage and noodles. 3. Pour in the sauce ingredients and pork stock. Braise the noodles until the sauce thickens and coats them evenly. 4. Add back the meat and prawns. Toss well. 5. Garnish with a generous amount of crispy lard bits. 6. Serve with sambal belacan on the side.