Serves: 2

INGREDIENTS:

400g thick Hokkien noodles
100g pork belly, skinned and finely sliced
6 medium prawns, shelled
40g white cabbage, sliced
2 tbsp crispy pork lard cubes (crackling)
1 tsp chopped garlic
2 tbsp pork lard (or vegetable oil)

Marinate:
¼ tsp salt
1 tsp cornflour
¼ tsp bicarbonate of soda
1½ tbsp water

Sauce:
1 cup warm water or fresh chicken stock
1 tbsp oyster sauce
½ tbsp light soy sauce
1 tbsp dark soy sauce
½ tbsp thick soy sauce (sub: kicap manis/sweet soy sauce)
¼ tsp sugar
½ tsp sesame oil
Dash of white pepper

METHOD:

1. Combine the pork and prawns with the marinate ingredients, leave for 15 minutes.
2. Prepare the noodles as per instructions, then rinse and drain well.
3. In a bowl, mix all the sauce ingredients together.
4. Place a wok on the highest heat possible. Once smoking hot, add 1 tbsp lard/oil.
5. Stir fry the pork and prawns until just cooked through. Add the other 1 tbsp lard/oil and the chopped garlic. Fry until lightly golden and fragrant.
6. Add the drained noodles and give everything a good stir before adding the prepared sauce.
7. Bring to a fierce boil. Reduce the sauce by half before adding the cabbage.
8. Continue to stir fry until gravy is thick and glossy and coats the noodles.
9. Just before serving, toss through the crispy pork lard cubes (crackling).
10. Serve immediately with some sambal belacan, or pickles green chilis, on the side.

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