Hokkien Mee

250g fresh egg noodles
250g pork belly, thinly sliced
8 large prawns, peeled and deveined
150g Chinese cabbage, shredded
100g choy sum, cut into bite-sized pieces
3 garlic cloves, finely chopped
2 tablespoons vegetable oil
200ml chicken stock

The Sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2 tablespoons Shaoxing rice wine
¼ teaspoon white pepper
1 tablespoon cornflour

PREPARATION

1. Finely chop the garlic, shred the Chinese cabbage and cut the choy sum into bite-sized pieces.
2. Mix together the dark soy sauce, light soy sauce, Shaoxing rice wine and white pepper. In a separate bowl, mix the cornflour with a little chicken stock to make a smooth slurry.

COOKING

1. Heat a wok until smoking, add the vegetable oil and spread it around the wok.
2. Add the pork belly and sear until lightly browned and the fat begins to render.
3. Push the pork to one side and briefly stir-fry the garlic until fragrant.
4. Add the Chinese cabbage and cook until it starts to soften, then stir in the choy sum and cook until just wilted.
5. Add the prawns and cook until they just turn pink.
6. Add the fresh egg noodles and toss thoroughly, lifting from the bottom of the wok to separate the noodles without breaking them.
7. Pour in the soy sauce mixture and stir-fry until the noodles are evenly coated.
8. Add a splash of the chicken stock and bring everything back to a gentle boil.
9. Stir in the cornflour slurry and cook until the sauce thickens into a glossy coating around the noodles.
10. Serve immediately while hot and silky.

School of Wok Tips

• Let the pork belly sear before stirring to develop colour and render some of the fat.
• Cook the prawns only until they turn pink to keep them tender and juicy.
• Lift the noodles from underneath with your ladle to avoid breaking them apart.
• Add the cornflour slurry at the end to create the signature glossy sauce.

FAQs

Can I use another type of noodle?
Yes, thick wheat noodles or Shanghai noodles are great alternatives if fresh egg noodles aren't available.

Why mix the cornflour separately?
Making a slurry prevents lumps and helps the sauce thicken evenly.

Can I substitute the pork belly?
Yes, sliced pork shoulder, chicken thigh or even tofu work well, although pork belly gives the richest flavour.