Hokkien Mee

🔥 Prep

• Rinse 200 g yellow noodles and set aside; optionally blanch briefly in hot water then drain.
• Soak 100 g rice vermicelli in warm water for about 5 minutes until softened, then drain.
• Peel and devein 150 g prawns, rinse and pat dry.
• Clean 100 g squid, remove innards, slice into rings or bite‑sized pieces.
• Slice 50 g pork belly into thin strips or small cubes.
• Peel and mince 3 cloves of garlic.
• Measure 200 ml chicken stock and 1 tbsp soy sauce; keep ready.

🔥 Cook

• 1. Heat 1 tbsp cooking oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant.
• 3. Add the pork belly strips and stir‑fry for 2 minutes until lightly browned.
• 4. Add the prawns and squid, stir‑fry for 2 minutes until prawns turn pink and squid is opaque.
• 5. Push the seafood to the side, add the drained yellow noodles and rice vermicelli, then pour in the 200 ml chicken stock and 1 tbsp soy sauce; toss to combine.
• 6. Stir‑fry over medium heat for 3‑4 minutes until the noodles absorb the liquid and are evenly coated; add a splash of water if the mixture looks dry.
• 7. Reduce heat to low and continue to stir‑fry for 1 minute to meld flavors; taste and adjust seasoning if needed.
• 8. Remove from heat and transfer the Hokkien Mee to a serving plate.

🔥 Serve

• Serve hot, garnish with lime wedges and a sprinkle of chopped coriander or sliced spring onions if desired.
• Offer sambal chili or sliced red chilies on the side for extra heat.
• Pair with a simple cucumber salad or sliced tomatoes for freshness.