Malaysian-inspired Hokkien Mee recipe

Name: Malaysian-inspired Hokkien Mee recipe
Total time: 20 min
Ingredients: 2 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 1 tbsp brown sugar; 1 tbsp cornflour (cornstarch); 2 tbsp water; 1 tsp sesame seeds; 2 tbsp neutral oil (see note 1) or extra-virgin olive oil; 1 tbsp freshly minced garlic; 250 g pork belly, skin removed, cut into bite-sized pieces (roughly 2 cm/¾ inch); 250 g prawns (shrimp), peeled and deveined (tails intact if preferred); 600 g fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs); 225 g shredded wombok (napa) cabbage; 1 bunch Chinese broccoli (gai lan), roughly chopped

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Enjoy the South-East Asian street food vibes in this stir-fry with juicy prawns (shrimp) and crispy pork belly – on the table in 20 minutes!

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Ingredients

2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tbsp cornflour (cornstarch)
2 tbsp water
1 tsp sesame seeds
2 tbsp neutral oil (see note 1) or extra-virgin olive oil
1 tbsp freshly minced garlic
250 g pork belly, skin removed, cut into bite-sized pieces (roughly 2 cm/¾ inch)
250 g prawns (shrimp), peeled and deveined (tails intact if preferred)
600 g fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs)
225 g shredded wombok (napa) cabbage
1 bunch Chinese broccoli (gai lan), roughly chopped