KL Fried Black Hokkien Mee (Easy and Healthier version)

KL Fried Black Hokkien Mee (Easy and Healthier version)

Course: Entree, Noodles
Cuisine: Malaysian
Prep Time: 30 minutes
Cook Time: 17 minutes
Marinade meat: 30 minutes
Total Time: 47 minutes
Servings: 2 -3 servings
Calories: 617kcal
Author: Marvellina
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  • 450 gr Egg noodles or yellow noodles I used linguini
  • 200 gr cabbage cut into strips
  • 5 cloves garlic peeled and finely minced
  • 4 Tbsp cooking oil


  • 200 gr large shrimp (shelled and deveined)
  • 200 gr pork loin (thinly sliced across the grain) or use pork belly if you wish
  • 100 gr fish cake thinly sliced (optional)

To marinade pork:


  • 5 Tbsp dark soy sauce or more as needed
  • 1 Tbsp soy sauce or more as needed
  • 1 tsp sugar
  • 1 Tbsp chicken powder seasoning optional
  • 2 Tbsp Shaoxing wine
  • 2 1/2 cups chicken stock
  • 1/4 tsp ground white pepper

Thickening agent:

  • 1 Tbsp cornstarch + 2 Tbsp water


  • Green onion finely chopped

If you want to make crispy pork fat:

  • 150 gr pork fat


  • Marinade the pork with cornstarch and soy sauce for 30 minutes. The cornstarch help to make the pork slices tender
  • Prepare the noodles according to the instruction. I used linguini and cook until al dente. Usually, you need to soak the yellow egg noodles in hot water for few minutes
  • Mix all the seasoning ingredients in a bowl so it's ready when you need them


  • Preheat a wok or skillet over high heat. Add 1 Tbsp of cooking oil. Add shrimp and stir fry until they turn pink and cooked through. It won't take long to cook them. Dish out and set aside
  • To the same wok, add the pork slices and stir fry until they are cooked through. Dish out and set aside
  • Bring the wok back to high heat. Add the rest of the cooking oil. Add garlic and stir fry for about 10 seconds. Add cabbage and stir fry for about 30 seconds, add Shaoxing wine around the edge and it will sizzle. Scrape the bottom bits that stuck to the wok or skillet and then add about 1/2 cup of chicken stock and cook until the cabbage soften slightly, about 2 minutes
  • Add the noodles followed by seasoning and the rest of the chicken stock. Stir to mix everything. Let it braise for about 3 minutes. If the color isn't dark enough, add more dark soy sauce. Add the shrimp and pork back into the wok and give them a good stir to mix everything. Have a final taste and add more soy sauce and/or sugar if needed. The taste should be savory with just hint of sweetness
  • Give the cornstarch solution a stir and then pour into the wok and stir until the sauce has thickened and coated the noodles 
  • Turn off the heat, garnish with chopped green onions, crispy pork fat (optional) and serve immediately

If you want to make crispy pork fat (and get the lard at the same time):

  • You can get the fat part from bacon or pork belly. Cut the fat into small cubes, about 1/2 inch pieces. Place them on a dry pan over medium heat and the fat will slowly render out oil. Continue to do so until the fat turns golden brown and crispy. Remove the crispy pork fat and place on absorbent paper towel. They will crisp up further as they cool down
  • The oil will solidify into a white solid at room temperature. You can use this to cook the noodles. They can be stored pretty indefinitely


Serving: 1serving | Calories: 617kcal | Carbohydrates: 65g | Protein: 22g | Fat: 30g | Cholesterol: 283mg | Sodium: 1433mg | Fiber: 5g