KL OUG Pork Noodles

Chinese
Mains
Noodles
Pork
Seafood

Easy Level:

Cook Time:

Servings:

3-4 pax

Come try OUG Pork Noodles in Kuala Lumpur, Malaysia with us!

It was our first time eating Chee Yoke Fun and we were amazed by the many ingredients and flavours found in one noodle dish! The combination of meat and seafood ingredients reminded us soo much of Bak Chor Mee and Seafood Soup – think sweet, umami pork broth packed with yellow noodles and beehoon, pork meat, lard, seafood and veggies.

We’ve yet to find a place that sells this hidden food gem in Singapore so we tried recreating one of Restoran Sun Sea’s famous pork noodles in The Meatmen Kitchen!

OUG Pork Noodles is not a commonly known noodle dish unlike the iconic KL-style Hokkien Mee, but it was worth our stomachs when visiting KL – or having it in the comfort of your own home.

📍29-37, Jalan Hujan Rahmat, Taman Overseas Union, 58200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia

Opening hours: 8am-2.30pm (closed every Wed)

 

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Ingredients

Adjust Servings
US / Metric
0.00
litres
litres
Water
0.00
litres
litres
Water
0.00
kg
kg
Pork bones
0.00
kg
kg
Pork bones
0.00
g
g
Ikan Bilis
0.00
g
g
Ikan Bilis
0.00
g
g
Soy beans
0.00
g
g
Soy beans
0.00
g
g
Chicken feet
0.00
g
g
Chicken feet
0.00
bulb
bulb
Garlic
0.00
bulb
bulb
Garlic
0.00
g
g
Rock sugar
0.00
g
g
Rock sugar
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce

Minced pork

0.00
g
g
Minced pork
0.00
g
g
Minced pork
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch

Pork Slices

0.00
g
g
Pork slices
0.00
g
g
Pork slices
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch

Pork Liver

0.00
g
g
Pork liver
0.00
g
g
Pork liver
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
g
g
Fish cake
0.00
g
g
Fish cake
0.00
Prawns
0.00
Prawns
0.00
g
g
Clams
0.00
g
g
Clams
0.00
g
g
Squid
0.00
g
g
Squid
0.00
g
g
Choy Sum
0.00
g
g
Choy Sum
0.00
g
g
Yellow noodles
0.00
g
g
Yellow noodles
0.00
g
g
Bee Hoon
0.00
g
g
Bee Hoon

Garnish

Pork Lard
Pork Lard
Fried Garlic
Fried Garlic
Spring Onion
Spring Onion

Steps

1

Blanch chicken feet and pork bones for about 10 minutes, strain and wash of the gunk.
Blanch chicken feet and pork bones for about 10 minutes, strain and wash of the gunk.
Mark as completed

2

In a herb bag, add in ikan bilis, soy beans and garlic.
In a herb bag, add in ikan bilis, soy beans and garlic.
Mark as completed

3

Add chicken feet and pork bones into a large pot, add in herb bag and water. Add in rock sugar and fish sauce.
Add chicken feet and pork bones into a large pot, add in herb bag and water. Add in rock sugar and fish sauce.
Mark as completed

4

Cover and bring to boil, lower heat and simmer for about 4-6 hours.
Cover and bring to boil, lower heat and simmer for about 4-6 hours.
Mark as completed

5

Marinate minced pork, pork slices, pork liver with soy sauce, white pepper and cornstarch.
Marinate minced pork, pork slices, pork liver with soy sauce, white pepper and cornstarch.
Mark as completed

6

Process, prawns, squid and clams.
Process, prawns, squid and clams.
Mark as completed

7

Once stock is ready, strain stock.
Once stock is ready, strain stock.
Mark as completed

8

In a saucepan over high heat, add stock. Add ingredient a portion of each ingredients, 50g minced pork, 50g pork slices, 25g pork liver, 25g fish cakes, 2 prawns, 50g clams, 25g squid, 100g yellow noodles, 25g bee hoon and 25g choy sum.
In a saucepan over high heat, add stock. Add ingredient a portion of each ingredients, 50g minced pork, 50g pork slices, 25g pork liver, 25g fish cakes, 2 prawns, 50g clams, 25g squid, 100g yellow noodles, 25g bee hoon and 25g choy sum.
Mark as completed

9

Transfer to a bowl. Finish off with pork lard, fried garlic and spring onion.
Transfer to a bowl. Finish off with pork lard, fried garlic and spring onion.
Mark as completed

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