KL Hokkien Mee. Savoury chewy noodles smothered in a sweet salty soy sauce with prawns, pork belly, cabbage, and gai-lan. The perfect meal for dinner or lunch. Ready in 30 minutes!
In a small bowl, combine Sauce ingredients as listed above. Set aside.
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.
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.
Toss in garlic and shrimp. Fry until shrimp is 50% cooked.
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.
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!
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