Black Hokkien Mee

Mains
Noodles
Pork
Seafood

Easy Level:

Cook Time:

Servings:

3

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
thick yellow noodles (or flat yellow noodles)
0.00
g
g
thick yellow noodles (or flat yellow noodles)
0.00
g
g
sliced pork belly
0.00
g
g
sliced pork belly
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
cornflour
0.00
tsp
tsp
cornflour
0.00
shrimp (shelled and deveined)
0.00
shrimp (shelled and deveined)
0.00
small squid (sliced)
0.00
small squid (sliced)
0.00
g
g
fried crispy pork fat
0.00
g
g
fried crispy pork fat
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
g
g
Beijing cabbage (roughly chopped)
0.00
g
g
Beijing cabbage (roughly chopped)
0.00
g
g
mustard greens (cut into 5cm length, stem and leaf separated
0.00
g
g
mustard greens (cut into 5cm length, stem and leaf separated
0.00
tbsp
tbsp
dark caramel sauce
0.00
tbsp
tbsp
dark caramel sauce
0.00
tsp
tsp
light soya sauce, or to taste
0.00
tsp
tsp
light soya sauce, or to taste
0.00
tsp
tsp
dried sole powder
0.00
tsp
tsp
dried sole powder
Pepper to taste
Pepper to taste
0.00
cup
cup
chicken stock
0.00
cup
cup
chicken stock
0.00
tbsp
tbsp
pork lard
0.00
tbsp
tbsp
pork lard

Steps

1

Rinse and soak 400g noodles for 30 mins. Drain.
Rinse and soak 400g noodles for 30 mins. Drain.
Mark as completed

2

Season 200g sliced pork belly with ⅛ tsp salt and ¼ tsp cornflour.
Season 200g sliced pork belly with ⅛ tsp salt and ¼ tsp cornflour.
Mark as completed

3

Heat 1 tbsp lard in wok. Sear 1 small squid (sliced) for 45seconds. Set aside.
Heat 1 tbsp lard in wok. Sear 1 small squid (sliced) for 45seconds. Set aside.
Mark as completed

4

Repeat with 7 shrimp (shelled and deveined) and seasoned sliced pork.
Repeat with 7 shrimp (shelled and deveined) and seasoned sliced pork.
Mark as completed

5

Heat 2 tbsp lard. Add in 4 cloves minced garlic, stir fry till fragrant.
Heat 2 tbsp lard. Add in 4 cloves minced garlic, stir fry till fragrant.
Mark as completed

6

Add in soaked noodles. Stir fry till coated with lard.
Add in soaked noodles. Stir fry till coated with lard.
Mark as completed

7

Add in 4 tbsp dark caramel sauce, 3 tsp light soya sauce, 3 tsp dried sole powder and pepper to taste. Stir to combined.
Add in 4 tbsp dark caramel sauce, 3 tsp light soya sauce, 3 tsp dried sole powder and pepper to taste. Stir to combined.
Mark as completed

8

Add in seared prawns, squid, pork and mustard green stems. Splash Hua Tiao wine around the wok. Stir to combine.
Add in seared prawns, squid, pork and mustard green stems. Splash Hua Tiao wine around the wok. Stir to combine.
Mark as completed

9

Add in 1.5 cup chicken stock. Adjust seasoning to preference. Cover and simmer 5 minutes.
Add in 1.5 cup chicken stock. Adjust seasoning to preference. Cover and simmer 5 minutes.
Mark as completed

10

Stir in mustard green till wilted.
Stir in mustard green till wilted.
Mark as completed

11

Served with a healthy sprinkling of fried crispy pork fat.
Served with a healthy sprinkling of fried crispy pork fat.
Mark as completed

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