Mee Hokkien Noodle

Ingredients

Yellow noodles

400g

Pork belly

200g, thinly sliced

Prawns

200g, peeled and deveined

Squid

150g, cleaned and sliced into rings

Garlic

3 cloves, minced

Eggs

2, beaten

Bean sprouts

100g

Spring onions

3, chopped

Chicken stock

1 cup

Soy sauce

2 tablespoons

Oyster sauce

2 tablespoons

White pepper

1/2 teaspoon

Lime

1, cut into wedges

Instructions

1. Heat a wok over medium heat and add the sliced pork belly. Cook until browned and crispy, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the wok.
2. In the same wok, add the prawns and squid. Cook for 3-4 minutes until they turn pink and are just cooked through. Remove and set aside.
3. Add the minced garlic to the wok and stir-fry for about 30 seconds until fragrant.
4. Add the yellow noodles, soy sauce, oyster sauce, and white pepper to the wok. Stir-fry for a few minutes until the noodles are well coated in the sauce.
5. Pour in the chicken stock and bring to a simmer. Cover and cook for 3-5 minutes until the noodles are tender and have absorbed most of the liquid.
6. Push the noodles to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs and then mix them with the noodles until fully incorporated.
7. Add the cooked pork, prawns, and squid back into the wok. Toss everything together until well combined and heated through.
8. Finally, add the bean sprouts and chopped spring onions. Stir-fry for another minute to combine.
9. Serve the Mee Hokkien Noodle hot with lime wedges on the side for a zesty finish.