dinner · dairy-free
Hokkien mee (KL black noodles)
Kuala Lumpur's thick yellow noodles braised in dark soy with pork, prawns, cabbage and crispy pork lard.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry garlic in lard, add pork, shrimp and squid and stir-fry until the shrimp and squid are opaque and the pork is cooked through.
-
2
Add noodles and greens.
-
3
Pour in the sauce and braise, tossing, until the noodles absorb it and are glossy and dark.
-
4
Season with white pepper.
-
5
Top with crispy lard bits and serve with sambal.
