Malaysian Hokkien Mee dish

Author: Wokka

Category: Golden Hokkien

  • Prep time

    Prep time

    20 minutes + Marination

  • Cooking time

    Cooking time

    10 minutes

  • Total  time

    Total time

    30 minutes

  • Serves



  • Difficulty



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  • 400 g pork belly, skin and excess fat removed and sliced into 2cm pieces
  • For the Marinade:
  • 2 cloves garlic, crushed
  • White pepper to taste
  • 2 tablespoon soy sauce
  • 1 teaspoon Hoisen Sauce
  • 2 teaspoon sesame oil
  • 2 teaspoon corn starch


  • 200g raw prawn meat or allow about 3-4 per person
  • white fish balls, allow about 2-3 per person
  • 4 cloves garlic, finely chopped
  • 1 small baby Chinese cabbage/Wombok
  • 1 pkt Wokka hokkien noodles


  • 2 tablespoons oil
  • 4 tablespoons dark soy sauce, sounds like a lot, but this dish is suppose to be dark
  • 2 tablespoons light soy sauce, adjust if the stock is salty or to your taste
  • 3/4 cup (180 ml) chicken stock
  • 2 teaspoons white sugar
  • white pepper to taste
  • 1 tablespoon corn flour
  • 2 tablespoons cold water


  1. Step 1 - Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes.
  2. Step 2 - In the meantime, prepare the rest of your ingredients and set aside within reach of your cooking area: Noodles – prepared according to Wokka pack instructions.
  3. Step 3 - Mix the cornflour and cold water in a little bowl until smooth and set aside.
  4. Step 4 - When everything is ready, preheat a wok over a high flame and add about 2 tablespoons of oil and heat until smoking. Add the marinated pork belly and fry briskly.
  5. Step 5 - When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Toss in the wombok and fry for a further 30 seconds or so.
  6. Step 6 - Add in the noodles and give it a quick toss.
  7. Step 7 - Add the dark soy sauce and light soy sauce and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.
  8. Step 8 - Add the stock, sugar, white pepper and a small handful of Chinese pork sausage and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference. Add in the cornflour/water mixture and toss until the sauce has thickened, and the noodles are coated.
  9. Step 8 - Serve the noodles & Enjoy!

Have you ever tried to create an authentic Malaysian Hokkien Mee dish? Famous for the dark, fragrant sauce that the noodles are braised in. Let's wok it up!

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Malaysian Hokkien Mee dish

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