Malaysian Hokkien Mee (KL Version) by: Bill 0 Comments Jump to Recipe Posted:12/10/2020Updated:12/08/2020 Hokkien Mee is a stir-fried noodle dish popular throughout Southeast Asia.With origins in China’s Fujian province, it may also be referred to as Hokkien Char Mee or Hokkien Fried Noodles.While there are several variations, this recipe is based on the Malaysian version you can find in Kuala Lumpur, with a sweet dark soy sauce, pork, pork crackling and shrimp.  What is Hokkien Mee? Hokkien Mee is popular in Malaysia, Indonesia, and Singapore.

Some versions are broth-based noodle soups, while others are stir-fried.The common thread, however, is the soft, chewy yellow egg noodles.  While they are very similar to classic lo mein noodles, they can be cooked in many different ways.In Penang (northwest Malaysia), you may find a hae mee noodle soup with shrimp.

Sarah’s Ginger Scallion Hokkien Noodles recipe features them in a dry stir-fry.You can also try them in her Laksa recipe.  What is “KL” Hokkien Mee?  “KL” stands for Kuala Lumpur—as in their version of Hokkien Mee.It uses a dark, rich, sweet sauce, with an emphasis on pork fat! If you don’t like sweet dishes, I would skip this recipe!  The dish is quite saucy, but it’s ultimately still a stir-fry.

Plus, if you love salted pork crackling like I do, you’re in for a treat.This recipe requires a fair amount of prep, and it’s best to have everything rea

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