Quick & Easy KL Hokkien Mee

Step 1

In a small bowl, combine Sauce ingredients as listed above. Set aside.

Step 2

In a large pan or wok filled halfway with water, bring to a boil. Blanch your noodles for only 20-30 seconds or until loosened. Strain immediately. Any longer and your noodles will be soggy.

Step 3

Dry your pan or wok. On medium heat, add oil and pork belly. Fry until the pork belly has released some fat and is browned on the edges.

Step 4

Toss in garlic and shrimp. Fry until shrimp is 50% cooked.

Step 5

Increase heat to medium high. Add noodles and Sauce. Mix the sauce into noodles allowing the sauce to reduce a bit, about 45-60 seconds.

Step 6

Then add cabbage, gai-lan and chicken stock. Toss everything together and cook until there's a thin layer of sauce on the bottom of the wok. Remove off heat and enjoy!