Black Hokkien Mee

A true taste of Kuala Lumpur! Not the typical hokkien mee found in Singapore, this variation is an exciting version that is well loved everywhere as well. The defining difference being in the use of lots of dark soy sauce, which results in the dark color of the noodles. Not forgetting the use of crispy pork lard which give the noodles it’s fragrance and body.
But dark soy sauce and pork lard are not the only thing used, prawns, squids, and pork belly (use the belly!) are also add, this is a yummilicious staple that would satisfy any noodle craving.

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Adjust Servings
400g thick yellow noodles (or flat yellow noodles)
200g sliced pork belly
tsp salt
¼tsp cornflour
7shrimp (shelled and deveined)
1small squid (sliced)
50g fried crispy pork fat
4cloves garlic (minced)
200g Beijing cabbage (roughly chopped)
150g mustard greens (cut into 5cm length, stem and leaf separated
4tbsp dark caramel sauce
3tsp light soya sauce, or to taste
3tsp dried sole powder
Pepper to taste
1.5 cup chicken stock
5tbsp pork lard



Rinse and soak 400g noodles for 30 mins. Drain.
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Season 200g sliced pork belly with ⅛ tsp salt and ¼ tsp cornflour.
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Heat 1 tbsp lard in wok. Sear 1 small squid (sliced) for 45seconds. Set aside.
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Repeat with 7 shrimp (shelled and deveined) and seasoned sliced pork.
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Heat 2 tbsp lard. Add in 4 cloves minced garlic, stir fry till fragrant.
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Add in soaked noodles. Stir fry till coated with lard.
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Add in 4 tbsp dark caramel sauce, 3 tsp light soya sauce, 3 tsp dried sole powder and pepper to taste. Stir to combined.
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Add in seared prawns, squid, pork and mustard green stems. Splash Hua Tiao wine around the wok. Stir to combine.
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Add in 1.5 cup chicken stock. Adjust seasoning to preference. Cover and simmer 5 minutes.
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Stir in mustard green till wilted.
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Served with a healthy sprinkling of fried crispy pork fat.
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