Hokkien Mee

Ingredients

Yellow noodles

200g

Rice vermicelli

100g

Pork belly

150g, sliced

Prawns

150g, peeled and deveined

Squid

100g, cleaned and sliced

Bean sprouts

100g

Chinese chives

50g, chopped

Garlic

3 cloves, minced

Eggs

2, beaten

Vegetable oil

2 tablespoons

White pepper

1/2 teaspoon

Fish sauce

1 tablespoon

Oyster sauce

1 tablespoon

Light soy sauce

2 tablespoons

Dark soy sauce

1 tablespoon

Lime wedges

for serving

Instructions

1. Soak the yellow noodles and rice vermicelli in hot water for about 15 minutes or until softened. Drain and set aside.
2. In a wok or large pan, heat the vegetable oil over medium heat.
3. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
4. Add the sliced pork belly to the wok and cook until browned and crispy, about 3-4 minutes.
5. Push the pork belly to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the pork.
6. Add the prawns and squid to the wok, cooking for 3-4 minutes until the seafood is just cooked through and opaque.
7. Stir in the bean sprouts and cook for another 1-2 minutes until they begin to soften.
8. Add the drained yellow noodles and rice vermicelli to the wok. Toss everything together until well combined.
9. Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sprinkle the white pepper. Stir-fry for another 2-3 minutes, ensuring the noodles are well coated in the sauces.
10. Finally, add the Chinese chives and stir-fry for an additional minute until they are just wilted.
11. Serve the Hokkien Mee hot, garnished with lime wedges on the side for a zesty finish.