
Authentic KL-Style Hokkien Mee Recipe
How to Make Authentic KL-Style Hokkien Mee at Home

Thick, chewy Hokkien noodles tossed in a glossy dark soy gravy with pork belly, prawns, garlic and greens — a Kuala Lumpur night‑market icon you can recreate at home.
Discover the Flavours of Malaysia’s Night Markets
Malaysia’s night markets are a feast for the senses, offering a vibrant tapestry of sights, sounds, and, most importantly, tastes. These bustling hubs of activity are where culinary traditions come alive, showcasing a diverse array of dishes that reflect the country’s rich cultural heritage. From savoury snacks to sweet treats, there’s something for every palate.
The Art of Malaysian Street Food
One of the most cherished dishes in Malaysian Chinese cuisine is Hokkien Mee, renowned for its rich, savoury flavours and distinctive black sauce. Originating from Kuala Lumpur, this stir-fried noodle dish features thick, wavy Hokkien noodles, combined with a variety of proteins and vegetables, capturing the essence of vibrant street food culture.
The preparation of Hokkien Mee involves a careful balance of ingredients, ensuring that each component contributes to the overall flavour profile. The dish typically includes prawns, pork, and an array of fresh vegetables, all stir-fried to perfection. The use of dark soy sauce is crucial, as it imparts a deep colour and umami taste that elevates the dish to new heights. Making authentic KL-style Hokkien Mee at home allows food enthusiasts to recreate the beloved flavours they may have experienced at bustling night markets. With the right techniques and ingredients, anyone can enjoy this delightful dish, bringing a taste of Malaysia’s culinary heritage into their kitchen.
For those looking to expand their culinary repertoire, mastering the art of making roti canai is a must. This flaky, buttery flatbread is a staple at night markets, often served with a side of sambal tumis, a spicy, aromatic chilli paste that adds a fiery kick to any meal. And for a sweet finish, the colourful layers of kuih lapis offer a delightful treat that is as pleasing to the eye as it is to the palate.
Embracing the Night Market Experience
Visiting a night market is more than just a culinary adventure; it’s an opportunity to immerse oneself in the local culture. The lively atmosphere, with vendors calling out their offerings and the aroma of freshly cooked food wafting through the air, creates an unforgettable experience. It’s a place where communities gather, stories are shared, and traditions are passed down through generations.
Whether you’re a seasoned food enthusiast or a curious traveller, exploring Malaysia’s night markets promises a journey of discovery. Each visit offers a chance to try something new, learn about different cultures, and connect with the people who bring these vibrant markets to life.
Bringing the Night Market to Your Kitchen
For those who can’t make it to Malaysia, recreating night market favourites at home is a wonderful way to experience the country’s culinary delights. With a little practice and the right ingredients, you can bring the flavours of Malaysia into your kitchen, sharing them with family and friends.
From the savoury goodness of Hokkien Mee to the sweet indulgence of kuih lapis, these dishes offer a taste of Malaysia’s rich culinary heritage. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that celebrates the vibrant spirit of Malaysia’s night markets.
How to Make Authentic KL-Style Hokkien Mee at Home
Creating authentic KL-style Hokkien Mee involves sourcing the right ingredients and mastering the techniques that capture the essence of this beloved dish. Start with thick yellow Hokkien noodles, which are essential for achieving the signature bite and chewy texture that sets this dish apart. Combine these noodles with fresh seafood and tender pork, alongside a selection of rich sauces, to bring depth to your culinary creation.

Ingredients
- Noodles: 400 g thick yellow Hokkien noodles
- Protein: 200 g prawns (peeled & deveined); 200 g pork belly, thinly sliced
- Vegetables: 1 cup bean sprouts; 1 cup choy sum/Chinese broccoli, sliced
- Aromatics: 4 cloves garlic, minced; 1 onion, sliced
- Sauces: 3 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce
- Oil: 2 tbsp vegetable oil
- Optional: Chilli paste or sambal for serving

Preparation Tips
- Noodles: Briefly parboil the Hokkien noodles until just softening so they absorb flavour but keep their bite.
- Protein prep: Marinate prawns and pork belly with a little dark soy and garlic for deeper flavour.
- Aromatics: Have garlic and onions prepped for quick sautéing; high heat keeps aromas vibrant.
Cooking Instructions
- Heat oil in a wok/frying pan over high heat.
- Add minced garlic and sliced onions; stir-fry until fragrant.
- Add marinated pork belly; cook until browned and cooked through.
- Add prawns; stir-fry until pink and just cooked.
- Add parboiled noodles, bean sprouts, and choy sum; toss vigorously.
- Drizzle in dark soy, light soy, and oyster sauce; toss until noodles are evenly coated and glossy.
- Serve hot, garnished with extra bean sprouts and sambal on the side.

