39 Jump to Recipe Print RecipeYou might’ve seen us making some Hokkien Mee (Malaysian Stir-Fry) on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy! Hokkien Mee (Malaysian Stir-Fry) Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 10 minutes minsTotal Time 30 minutes mins Course Dinner, Main Course Ingredients 1 Cup Pork Belly sliced1 lb Thick Egg Noodles or use Udon noodles¾ Cup Large Shrimp peeled + deveined 1 Cup Napa Cabbage thinly sliced1 Cup Gai Lan (Chinese Broccoli) chopped¼ Cup Chicken Stock2 Cloves Garlic minced½ Tsp Vegetable OilSauce1½ Tbsp Dark Soy Sauce1 Tbsp Kecap Manis sweet soy sauce½ Tbsp Sugar½ Tbsp Cornstarch½ Cup Water Instructions Combine all sauce ingredients in a small bowl and set aside.Fill a wok halfway with water and bring to a boil. Blanche noodles for 20-30 seconds until loosened then strain. Dry wok and add oil over medium heat. Add in pork belly and fry until it has released some fat and crispy edges.Toss in shrimp and garlic and fry for 1 minute until shrimp is 50% done. Increase heat to medium-high heat. Add in noodles, sauce, and begin to stir fry. Allow to reduce a little, but continue to scrape bottom of wok. Add in cabbage, Gai Lan, and chicken stock. Toss everything together and cook until there’s a thin layer of sauce on the bottom. Enjoy! Keyword Noodles, Pork, Shrimp, Soy Sauce Please leave this field empty get consistent tips, guides, and recipes We don’t spam! Read our privacy policy for more info. Please check your inbox or spam folder to confirm your subscription.