KL Hokkien Mee | 福建面 [Nyonya Cooking]

🤤Full recipe: https://www.nyonyacooking.com/recipes...
KL Hokkien Mee, the ‘black Hokkien mee’ is one of the most famous dishes in Kuala Lumpur within the Chinese community in Kuala Lumpur. This easy and authentic Hokkien mee recipe replicates the ‘wok hei’ needed to braise the noodles in the special soy sauce for the best flavours.

There are three types of Hokkien noodles and this recipe is the famous dark noodles from Kuala Lumpur. Using ‘tai lok mee’ or thick noodles, this Hokkien mee dish is one of the staple dishes in most Chinese hawker eateries. Tossed in hot wok over burning charcoal, Locals crave for the soft noodles tossed in a hot wok over burning charcoal as it captures the smokiness of heat in the air. While it looks very difficult, the dish is very simple to recreate at home. There are a few things you'd need to look out for to dish up a plate of authentic and fragrant KL Hokkien Mee. After all the preparation and cooking, you will want to serve noodles which are silky and deep in flavour (yes, with the umami flavour most hawkers have decided to forgo because of the rising costs).

Wok hei or the ‘breath of wok’
Where to buy Hokkien noodles?

Hokkien noodles are sometimes called by their appearance, ‘yellow noodles’. The noodles are sold fresh or wet in vacuum sealed packaging. If you are in Malaysia or Singapore, you would be able to find these noodles in wet markets or supermarkets.

Can I use other types of noodles?
Any substitute for thick dark soy sauce?
Any substitute for anchovies powder?
How to prepare crispy pork lard?
Hokkien Mee sambal
Halal KL Hokkien Mee
Vegetarian KL Hokkien Mee

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