500g hokkien noodles (see note below)

Sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce soy
2 tbsp dark soy sauce
1 tbsp white sugar
½ tbsp cornstarch
½ cup water

Stir-fry
Neutral oil, to cook
250g pork belly, thinly sliced
2 cloves garlic, finely chopped
10 - 12 prawns, peeled, deveined
1 cup wombok (Chinese cabbage), thinly sliced
1 bunch kailan (or bok choy), chopped
1/4 cup chicken stock

Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy.

Mix all the ingredients for the sauce and set aside.

Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish.

*Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles.

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