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Kuala Lumpur (Malaysia)
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Soup
Meat
Food Flavour DNA
Nutritional Values
780kcal
30gProtein
92gCarbs
34gFat
4gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
πΎ Gluten
π« Soy
π¦ Shellfish
Also served in
Hokkien Mee
How to order / say it
Say it
Hokkien Mee β [Hoke-kee-en Mee]
Order
I'd like the Hokkien mee, please.
Locally
Saya mahu Hokkien mee, tolong.
Say locally
A noodle dish stir-fried in dark soy sauce with pork and squid.
Why try it?
Hokkien Mee reflects the Chinese influence in Kuala Lumpur's culinary scene. It's a beloved classic that brings people together, symbolizing the fusion of community and food culture in the city's diverse society.
How it tastes
These noodles are rich and savory, imbued with the deep umami of dark soy sauce. The combination of tender pork and fresh squid gives the dish a delightful balance of flavors and chewy textures.
Origin & History β first documented: 1920
Hokkien Mee originated from the Hokkien community in Kuala Lumpur in the 1920s. Created as a hearty meal for factory workers and miners, it gained popularity for its robust flavors and satisfying nature, making it a staple at hawker stalls.
Recipe
Ingredients
- πΎ 200 g yellow noodles
- π₯© 100 g pork belly
- π¦ 100 g squid
- π₯£ 3 tbsp dark soy sauce
- π₯£ 2 tbsp oyster sauce
- π₯ 50 g cabbage
- π§ 3 cloves garlic
Method
- 1 Cook yellow noodles in boiling water until al dente and set aside.
- 2 In a wok, stir-fry garlic, pork belly, and squid until partially cooked.
- 3 Add noodles and toss with dark soy sauce, oyster sauce, and cabbage.
- 4 Stir-fry until ingredients are well combined and flavors are absorbed.
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