Hokkien Mee (Prawn and Pork Noodles)

Method

1. 1

   Simmer the shrimp shells with the pork belly in 700ml water for 20 minutes to build a quick, fatty stock; strain, keep the pork, discard the shells.

2. 2

   Fry the garlic in a hot wok until golden, then add the sliced pork and squid and sear 2 minutes.

3. 3

   Add the noodles and vermicelli with a few ladles of stock; press the noodles down and toss so they drink up the liquid.

4. 4

   Keep adding stock a ladle at a time, tossing constantly, until the noodles turn glossy amber and most of the liquid has cooked away, about 10 minutes.

   💡 This is a braise wearing a stir-fry's clothes — the color only builds if you're patient with the stock.

5. 5

   Push the noodles aside, scramble the eggs, then fold them through along with the shrimp, fish sauce and soy sauce.

6. 6

   Add the bean sprouts, toss 1 minute, and plate with lime wedges on the side.