Hokkien Mee (Kuala Lumpur Style)

• 450 gr fresh egg noodles
• 2-3 leaves of Chinese cabbage
• 3 stalks choy sum
• 3 garlic cloves
• 4 tbsp cooking oil
• 10 prawns-(shelled and deveined)
• 200 gr pork belly finely sliced

THE SAUCE

• 5 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp Shaoxing rice wine
• 2 1/2 cups chicken stock
• 1/4 tsp ground white pepper
• 1 tbsp corn flour

If using dried noodles, soak the noodles in hot water for 8-10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.

Finely chop the garlic cloves, finely slice the Chinese cabbage and remove the stalks of the choy sum.

To make the sauce, in a small mixing bowl, mix the light and dark soy sauces with the shaoxing rice wine, sugar and white pepper. Set aside.

In a small bowl mix the corn flour with a couple of tablespoons of chicken stock and mix well.

BUILD YOUR WOK CLOCK: Place your pork belly at 12 o’clock, then arrange the garlic, Chinese leaves, choy sum , prawns and lastly your noodles clockwise around your plate and work surface.

Heat the vegetable oil in a wok over a high heat until smoking, add the pork belly slices and cook for 1 -2 minutes. Push the pork to one side of the wok to allow space for your veg and heat until smoking-hot then add the garlic, Chinese leaves and choy sum and cook for 30 - 60 seconds.

Push all the ingredients to the side of the wok and add the prawns and stir-fry for a further 30–60 seconds until they are lightly coloured then add the noodles and stir-fry for 1 minute before pouring over the sauce, after a 30 - 60 seconds add roughly 3 tbsp of chicken stock and the corn flour paste. Let it boil for a minute until the sauce thickens and coats the stir fry.

Serve in a large bowl and scatter over the spring onion to finish