Ingredients
The following ingredients have 4 Servings
- 1 lb package cooked Hokkien Mee or Udon noodles,
- 3 tbsp dark soy sauce
- 1 tbsp light (regular) soy sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp palm sugar or brown sugar
- 2 tsp cornstarch
- 1 cup water
- 1 tbsp cooking oil of choice
- 5 oz pork belly, (thinly sliced)
- 6 cloves garlic, (minced)
- 8 oz chicken breast or boneless thighs, (halved then sliced very thinly)
- 8 oz prawns or shrimps, (peeled and deveined)
- 8 stalks gai lan (Chinese broccoli) or broccoli rabe,
- 2 cups Chinese or napa cabbage, (chopped)
- 2 limes, ( sliced, for serving)
Instruction
- Rinse the cold cooked udon noodles, in cold water to refresh; drain, then set aside. Do the same with the cooked hokkien noodles to separate the noodle strands, if needed.
- Combine the dark soy sauce, light soy sauce, oyster sauce and sugar in a bowl. Set aside. In another bowl, stir the cornstarch into the water. Set aside.
- Heat the oil in a wok or large skillet over medium heat. Fry the pork belly until it is nicely browned and crispy. Add the garlic and let sizzle for 30 seconds or until aromatic.
- Add the chicken and fry for 2 minutes or until the chicken has turned white. Add the prawns and continue to cook for another minute. Add the noodles, the soy sauce mixture and the slurry and cook for 2 to 3 minutes.
- Add the gai lan and cabbage and continue to cook for another 1 to 2 minutes or until the veggies are tender but not mushy. Transfer to a serving plate and serve with limes on the side.
