KL Hokkien Chicken & Shrimp Noodles. Not the typical hokkien mee found in Singapore, this variation is an exciting version that is well loved everywhere as well. The defining difference being in the use of lots of dark soy sauce. Great recipe for KL Hokkien Chicken & Shrimp Noodles.
Many people don't find a need to cook them at home. But then, I've always like the homemade version where I get plenty of ingredients, especially seafood like prawns and fishcakes. KL Hokkien Mee – super tasty thick yellow noodles cooked in dark soy sauce. You can have KL Hokkien Chicken & Shrimp Noodles using 21 ingredients and 5 steps. Here is how you achieve it.
Ingredients of KL Hokkien Chicken & Shrimp Noodles
- Prepare 300 g of Chicken Thigh Meat (cut into pieces).
- Prepare 100 g of Shrimp (de-vein).
- It’s 100 g of Fish Balls (halved).
- It’s 100 g of Chinese Cabbage (finely diced).
- Prepare 300 g of Yellow Noodles (washed).
- Prepare 20 g of Garlic (minced).
- It’s 20 g of Ginger (minced).
- You need 4 Tbsp of Schmaltz (see my recipe).
- You need 4 of Crispy Chicken Skin (see my recipe).
- Prepare of [Marinade].
- Prepare 1 Tbsp of Light Soy Sauce.
- It’s 1 Tbsp of Oyster Sauce.
- Prepare 2 pinches of White Pepper.
- It’s 20 g of Garlic (minced).
- It’s 1 tsp of Sesame Oil.
- It’s 1 tsp of Corn Flour.
- It’s of [Sauce].
- It’s 2 Tbsp of Dark Soy Sauce.
- Prepare 2 Tbsp of Light Soy Sauce.
- Prepare 2 tsp of Sugar.
- It’s 2 pinches of White Pepper.
A must-eat when visiting Kuala Lumpur, Malaysia. Now you can cook it at home. Malaysia is a haven for the noodle lover and each city has its own local favorites. Today we are referring specifically to Kuala Lumpur, the capital of Malaysia.
KL Hokkien Chicken & Shrimp Noodles instructions
- MARINADE: Add the Marinade to the Chicken and set aside fir 30 minutes. Salt the Shrimp and set them aaside for 30 minutes.
- SEAFOOD: heat 2 Tbsp of Cooking Oil until hot. Stir fry the Shrimp and Fish Ball until they are pink and brown. Remove and set aside.
- CHICKEN: add another 2 Tbsp of Cooking Oil into the same wok and heat it until hot. Stir fry the Chicken until they are brown all over. Remove and set aside.
- NOODLES: next add the Schmaltz in the wok and heat until hot. Sauté the Ginger and Garlic until fragrant. Then add the Noodles and Sauce and mix thoroughly until all the Noodles are coated.
- ASSEMBLE: next, add the Chicken, Shrimp, Fish Ball, Chinese Cabbage and mix well. Serve hit and garnish with Crispy Chicken Wings.
KL version is different in that it uses Dark Soy Sauce, which gives it it's dark color. The waitress was sweet and helpful. Tiong's hokkien mee is slightly drier than others, which is also a type of KL hokkien mee. Stir fried on maximum fire with other ingredients including cabbage, the wok hei is no joke. You could also order side dishes to pair with your hokkien mee, they're equally good.