Hokkien Mee

Ingredients

• Lime wedges (for serving)
• 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 (2 tablespoons)
• Chinese chives (100g, cut into 2-inch lengths)
• Bean sprouts (100g)
• Eggs (4)
• Garlic (4 cloves, minced)
• Pork belly (150g, sliced)
• Squid (150g, sliced)
• Prawns (200g, peeled and deveined)
• Rice vermicelli (200g)
• Yellow noodles (300g)

Instructions

1. Soak the yellow noodles and rice vermicelli in hot water until softened. Drain and set aside.
2. Heat the vegetable oil in a wok or large pan over medium heat.
3. Add the minced garlic and stir-fry until fragrant.
4. Add the sliced pork belly and cook until browned.
5. Push the pork belly to one side of the wok and crack the eggs into the empty space. Scramble the eggs until cooked.
6. Add the prawns, squid, and bean sprouts to the wok. Stir-fry for a few minutes until the seafood is cooked.
7. Add the drained noodles and vermicelli to the wok. Stir-fry to mix everything together.
8. Add the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and white pepper. Stir-fry for another 2-3 minutes.
9. Add the Chinese chives and stir-fry for another minute.
10. Serve the Hokkien Mee hot with lime wedges on the side.