Stir-Fried Noodles with Gravy and Pork Cracklings

Hokkien Mee


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

As dark as midnight in the Cameron Highlands of Malaysia, these rich noodles are pure Malaysian comfort food. I usually get a dish as soon as I get off of the plane. Although it’s authentically made with a molasseslike thick soy sauce, I’ve adapted it for the two types of soy that are widely available here. If you dont have the thick soy, reduce regular soy sauces to 4 teaspoons and add 3 Tablespoon dark soy sauce. You can prepare the recipe with vegetable oil instead of lard, and use store-bought pork cracklings, or simply omit the pork and still have a delicious wok of noodles. This dish is traditionally served with the Malaysian Red Chili Sambal on but I love it with Pickled Green Chilies.


  • 1 lb. (454 g.) Fresh thick egg noodles, about inch (0.3 cm.) thick
  • 3 Tbsp. Rendered pork fat (lard) or vegetable oil
  • 2 Tbsp. Garlic, roughly minced
  • cups Chicken stock or broth
  • 1 Tbsp. Thick soy sauce
  • 2 tsp. Granulated sugar
  • 16 ea Small shrimp, peeled and deviened
  • cups Choy sum or other Chinese greens, cut into 1½-inch (about 3.8 cm) pieces
  • tsp. Ground white pepper
  • ¼ cup Pork cracklings or store-bought


  1. Par-cook the noodles: Bring at least 1 gallon of water to a rolling boil. Add noodles, stir well and bring back to a boil, stirring occasionally to prevent sticking. Cook until noodles are almost, but not quite fully cooked and tender, about 8 minutes. (if using thinner noodles cook them less, thin “lo mein” style will only take about 3 minutes in boiling water) Drain and rinse under cool running water. Reserve at room temperature.
  2. Make the stir-fry: Heat a wok or sauté pan over high heat. Add lard and garlic; cook until just beginning to brown. Immediately add chicken stock, soy sauces, and sugar; bring to a boil. Add cooked noodles, bring to a boil then cover wok and cook over high heat. After 2 minutes, stir noodles to coat evenly and replace cover.
  3. Simmer: After one more minute, remove the cover and boil until gravy thickens and coats the noodles, about 5 minutes. There should be about ½ cup of gravy that gathers at bottom of wok. If it get too dry simply add splashes of water as needed.
  4. Finish the dish: Add shrimp and greens. Cook, stirring constantly, until shrimp are cooked and greens are wilted, about 2 minutes. Taste and adjust seasoning as needed with soy sauces, sugar or salt. Add pork cracklings and white pepper, toss well. Transfer to platter; serve hot.