Description
Malaysian-inspired Hokkien Mee with thick yellow noodles tossed in a rich dark soy sauce, juicy shrimp, tender pork belly, and crisp bok choy for a deeply savory and comforting noodle dish.
Ingredients
Units
Scale
- 400 g thick yellow wheat noodles
- 300 g raw shrimp with shells on
- 200 g raw pork belly slices
- 200 g bok choy
- 3 green onions, sliced
- 4 garlic cloves, minced
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cooking oil
- 0.5 teaspoon ground white pepper
- 1 teaspoon granulated sugar
Instructions
- Heat a large wok or deep skillet over medium-high heat.
- In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, and ground white pepper.
- Add cooking oil to the hot pan and sauté minced garlic until fragrant.
- Add pork belly slices and cook until lightly browned.
- Add shrimp and cook until just turning pink.
- Add thick yellow noodles and pour in the sauce mixture.
- Toss continuously until noodles are evenly coated and glossy.
- Add bok choy and cook until just wilted.
- Stir in sliced green onions.
- Remove from heat and serve immediately.
Notes
- Prepare all ingredients before cooking since the stir-fry moves quickly.
- Use a wide pan to help the noodles cook evenly.
- Adjust sauce quantities slightly if you prefer a darker or lighter finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 165 mg