Hokkien Mee (Malaysian Stir-Fry)
Ingredients
- 1 Cup Pork Belly sliced
- 1 lb Thick Egg Noodles or use Udon noodles
- ¾ Cup Large Shrimp peeled + deveined
- 1 Cup Napa Cabbage thinly sliced
- 1 Cup Gai Lan (Chinese Broccoli) chopped
- ¼ Cup Chicken Stock
- 2 Cloves Garlic minced
- ½ Tsp Vegetable Oil
Sauce
- 1½ Tbsp Dark Soy Sauce
- 1 Tbsp Kecap Manis sweet soy sauce
- ½ Tbsp Sugar
- ½ Tbsp Cornstarch
- ½ 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!