Prawns Main

Pork and prawn noodles (hokkien mee)

Name: Prawn and pork noodles (hokkien mee) recipe
Yield: 4
Ingredients: 400g fresh hokkien noodles (see note); 2 tsp vegetable oil; 200g skinless pork belly, cut into thin slices (about 3mm); 8 green prawns, peeled (tails intact), deveined; 4 garlic cloves, finely chopped; 500.00 ml sliced Chinese cabbage (wombok); 20.00 ml cornflour, mixed with 20.00 ml water; 200g skinless pork belly, cut into small dice (as small as you can manage, but no larger than 1cm); 20.00 ml light soy sauce; 1 tsp sesame oil; 1/4 tsp white pepper; 40.00 ml oyster sauce; 160ml kecap manis; 40.00 ml light soy sauce; 1 tsp dark soy sauce; 1 tsp caster sugar

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by delicious. team

delicious. team

Jul 18, 2024

"The first time I tasted these noodles at a night market in Kuala Lumpur, I was absolutely spellbound. I couldn’t fathom how one plate of noodles could be so intoxicatingly luscious. The noodles were sweet and slick and so, so dark, while the crispy pork (which I’ve personally named ‘pork croutons’) sprinkled over the top exploded in little pops of salty fattiness." - Marion Grasby

This recipe is an edited extract from The Essential Wok Companion by Marion Grasby, published by Oriana Press, RRP $70.00. Available exclusively from cookdinehost.com.

400g fresh hokkien noodles (see note)
2 tsp vegetable oil
200g skinless pork belly, cut into thin slices (about 3mm)
8 green prawns, peeled (tails intact), deveined
4 garlic cloves, finely chopped
2 cups sliced Chinese cabbage (wombok)
1 tbs cornflour, mixed with 1 tbs water

Crispy pork croutons

200g skinless pork belly, cut into small dice (as small as you can manage, but no larger than 1cm)

Marinade

1 tbs light soy sauce
1 tsp sesame oil
1/4 tsp white pepper

Stir-fry sauce

2 tbs oyster sauce
2/3 cup (160ml) kecap manis
2 tbs light soy sauce
1 tsp dark soy sauce
1 tsp caster sugar

Method

1.

To prepare the noodles for stir-frying, bring a large pot of salted water to the boil. When you have a rolling boil, add the noodles and immediately use tongs to gently swirl and separate the noodles in the water. Cook for 3-4 minutes (or according to packet instructions) until just tender. Drain noodles, then rinse under running water until cool to the touch. Drain well again before spreading them out on a large tray so they’re not resting in clumps. Drizzle over the vegetable oil and use your hands to toss noodles to give them a light coating of oil.
2.

To make the pork croutons, place the pork belly into your cold wok, then place the wok over medium heat and wait for the pork to start sizzling. Cook, stirring occasionally, for 10 minutes, or until pork is crispy and the fat has rendered. Drain pork croutons on paper towel and reserve 1 tbs pork fat in your wok.
3.

Add the marinade ingredients to a large bowl. Add the pork belly slices and give everything a good mix. In a separate bowl, combine the stir-fry sauce ingredients.
4.

Heat the reserved pork fat in the wok over high heat. When the fat is shimmering, add the pork slices and stir-fry for 2-3 minutes, until they’re starting to crisp at the edges.
5.

Now add in the prawns and stir-fry for another 1 minute, or until the prawns have turned from translucent to opaque. Add the garlic and stir-fry for 30 seconds until fragrant. Toss through the cabbage. Now add the noodles and stir-fry sauce. Toss until well combined, then stir through the cornflour mixture. Stir-fry for a minute or until everything is luscious and glossy.
6.

Transfer your noodles to serving bowls and top with the crispy pork croutons.