Recipe: Yummy KL Hokkien Chicken & Shrimp Noodles

Recipe: Yummy KL Hokkien Chicken & Shrimp Noodles Delicious, fresh and tasty.

KL Hokkien Chicken & Shrimp Noodles. Chicken fats may be thinner and softer but they do make tasty and crispy bits which would be wonderful for these noodles. Otherwise, it would be an ingredient to omit. If you're a vegetarian craving for KL Hokkien noodles, opt for vegetable shortening or any non-meat based oil.

Chicken fats may be thinner and softer but they do make tasty and crispy bits which would be wonderful for these noodles.

Great recipe for KL Hokkien Chicken & Shrimp Noodles.

KL version is different in that it uses 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

1. Prepare 300 g of Chicken Thigh Meat (cut into pieces).

2. It’s 100 g of Shrimp (de-vein).

3. You need 100 g of Fish Balls (halved).

4. You need 100 g of Chinese Cabbage (finely diced).

5. It’s 300 g of Yellow Noodles (washed).

6. You need 20 g of Garlic (minced).

7. Prepare 20 g of Ginger (minced).

8. Prepare 4 Tbsp of Schmaltz (see my recipe).

9. You need 4 of Crispy Chicken Skin (see my recipe).

10. You need of [Marinade].

11. It’s 1 Tbsp of Light Soy Sauce.

12. Prepare 1 Tbsp of Oyster Sauce.

13. You need 2 pinches of White Pepper.

14. It’s 20 g of Garlic (minced).

15. It’s 1 tsp of Sesame Oil.

16. Prepare 1 tsp of Corn Flour.

17. Prepare of [Sauce].

18. It’s 2 Tbsp of Dark Soy Sauce.

19. You need 2 Tbsp of Light Soy Sauce.

20. It’s 2 tsp of Sugar.

21. Prepare 2 pinches of White Pepper.

KL Hokkien Chicken & Shrimp Noodles instructions.

Stir fry the Shrimp and Fish Ball until they are pink and brown.

KL Hokkien Mee - super tasty thick yellow noodles cooked in dark soy sauce.

A must-eat when visiting Kuala Lumpur, Malaysia.

KL Hokkien Chicken & Shrimp Noodles step by step

1. MARINADE: Add the Marinade to the Chicken and set aside fir 30 minutes. Salt the Shrimp and set them aaside for 30 minutes..

2. 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..

3. 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..

4. 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..

5. ASSEMBLE: next, add the Chicken, Shrimp, Fish Ball, Chinese Cabbage and mix well. Serve hit and garnish with Crispy Chicken Wings..

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.

No Hokkien mee in KL should go unnoticed without an honourable mention of Kim Lian Kee.

Feature Image Credit: Soong Kee Charcoal Fried Hokkien Mee - 宋记炭烧福建面 FB, Instagram User thefatfam_ Hokkien Mee is one of the most popular dishes among the Chinese and Indian community in Kuala Lumpur.