Dairy-Free Hokkien Mee

Instructions

1. 1Prepare the prawn stock: Place the prawn shells and heads in a large pot. Add 6 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Strain the liquid through a fine-mesh sieve into a bowl, pressing down on the shells to extract all the liquid. You should have about 4 cups of prawn stock; reserve this for later.
2. 2Prepare the aromatics and pork: Finely mince the 3 cloves of garlic. Cut the 200 g of pork belly into 1.27 cm cubes. Heat a large wok or heavy-bottomed skillet over medium-high heat (204.4°C / 200°C). Add a little oil if your wok is not non-stick. Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it. Add the 200 g of pork belly cubes and fry for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through (internal temperature of 72°C / 71°C).
3. 3Cook the prawns and eggs: Add the 300 g of prawns to the wok with the pork. Cook for 2-3 minutes, stirring, until the prawns turn pink and opaque. Push the pork and prawns to one side of the wok. Crack the 2 eggs into the empty side of the wok. Scramble the eggs with your spatula until they are just set, about 1-2 minutes.
4. 4Combine noodles and stock: Add the 200 g of yellow noodles and 100 g of rice vermicelli to the wok. Stir everything together with the pork, prawns, and eggs. Pour in the reserved 4 cups of prawn stock, 2 tbsp of soy sauce, 1 tbsp of dairy-free oyster sauce, and 1 tbsp of fish sauce. Stir well to combine.
5. 5Simmer and finish: Bring the mixture to a simmer over medium heat (148.9°C / 150°C). Cook for 5-8 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are tender. The sauce should be slightly thickened.
6. 6Serve: Divide the Hokkien Mee among 4 bowls. Top each serving with a dollop of 1 tbsp sambal chili and serve immediately with a wedge of 1 lime on the side for squeezing over the noodles.

Substitutions

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