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Hokkien Style Stir-Fried Noodles

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This is a very popular stir-fried noodles in Kuala Lumpur (KL), Malaysia ….and almost every of the local restaurant or ‘kopi tiam’ in KL will have a stall that serves this noodle ….it is savoured at all times of the day … morning, lunch, tea-time, dinner and supper …. in KL, it is called “Or Mee” – literally translated to mean “black noodles” or KL Hokkien Mee ….the secret to an authentic KL Hokkien Mee is the “chu yau char” or deep-fried pork fat which makes it so tasty & yummy!! However, I had to make do since I couldn’t get any pork fat here and what I made is purely a seafood version …and the normal vegetables used is cabbage … I used “choy sum”/flowering Chinese cabbage and soya bean-sprouts … it was awesome 🙂

This is so yummy that I could have it over and over again …the infamous KL Or Mee or KL Hokkien Mee or simply Hokkien Style Stir Fried Noodles 😉

The misc-en-place … all ready to be stir-fried … I used the Japanese Udon Noodles and instead of the regular mung bean-sprouts, I’m using soya bean-sprouts 😉

This is one condiment which is a must to serve up with the KL Hokkien Mee … Malaysian Sambal Belacan (click to go to recipe) …. it is fresh chilis pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and calamansi lime juice are added



100g – 150g med sized prawns (I added 2 jumbo tiger prawns), allow like 2 – 3 med prawns per person, cleaned & deveined

100 – 150g med sized squid, cleaned and scored

6 fish balls, halved

1 pc fis-cake, sliced 

2 packets of Japanese Udon noodles or if obtainable, 200g of the thick yellow Hokkien noodles, blanched in hot water

50g rice vermicelli/bee hoon, soaked to soften – optional

50 – 100g soya bean-sprouts 

100g choy sum/flowering Chinese Cabbage (similar to bak choy)

100ml chicken stock

2 – 3 Tbsp dark soy sauce

1 Tbsp light soy sauce

½ Tbsp oyster sauce

¼tsp pepper

1 Tbsp cornflour, mix with some water

1 Tbsp chopped garlic

1 Tbsp oil

sambal belacan, to serve with noodles


  • Heat oil in wok, fry chopped garlic until fragrant 
  • Add jumbo prawns, cook covered for a couple of minutes until the head of the prawns is cooked through …. add the rest of the seafood ingredients and stir-fry for a couple of minutes
  • Pour in the dark & light soy sauce and oyster sauce … stir, then add in the soya bean-sprouts and “choy sum” … stir and cover and leave to cook for 1 minute
  • Add in the blanched Udon noodles and stir-fry to mix well …now pour in the chicken stock and cook, covered for a further couple minutes
  • Add in the cornflour mixture and stir to ensure everything is coated with the gravy
  • Dish out and serve up with sambal belacan

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