Fried Hokkien Mee (Nut-Free)

Ingredients

• 800 g Yellow Hokkien Noodles
• 100 g Thin Rice Vermicelli
• 200 g, peeled and deveined Prawns
• 150 g, sliced Squid
• 100 g, thinly sliced Pork Belly
• 3 cloves, minced Garlic
• 1 large, beaten Egg
• 2 tbsp, chopped Chives
• 1 cup Bean Sprouts
• 2 cups Prawn Stock
• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Fish Sauce
• 1/4 tsp White Pepper
• 2 tbsp Vegetable Oil

Instructions

1. 1Place the 100 g Thin Rice Vermicelli in a bowl and cover with warm water. Let them soak for 5 to 10 minutes, or until softened. Drain the vermicelli well and set aside.
2. 2Heat the 2 tbsp Vegetable Oil in a large wok or a 12-inch skillet over medium-high heat until it shimmers, about 350°F (175°C). Add the 3 cloves of minced Garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Add the 100 g thinly sliced Pork Belly and stir-fry for 2 to 3 minutes, until it is lightly browned and some of the fat has rendered out.
3. 3Add the 200 g peeled and deveined Prawns and the 150 g sliced Squid to the wok. Stir-fry for 2 to 3 minutes, until the prawns turn pink and opaque and the squid is just cooked through. Do not overcook.
4. 4Push the cooked ingredients to one side of the wok. Pour the 1 large beaten Egg into the empty space. Scramble the egg gently for about 1 minute until it is just set, then break it up into smaller pieces and mix it with the other ingredients.
5. 5Add the 800 g Yellow Hokkien Noodles and the drained 100 g Thin Rice Vermicelli to the wok. Pour in the 2 cups Prawn Stock, 2 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce, 1 tbsp Fish Sauce, and 1/4 tsp White Pepper. Stir everything together gently to coat the noodles evenly with the sauce.
6. 6Continue to stir-fry for 5 to 7 minutes, tossing the noodles frequently, until they are well coated with the sauce and most of the liquid has been absorbed. The noodles should be tender but still have a slight chew.
7. 7Add the 1 cup Bean Sprouts and the 2 tbsp chopped Chives to the wok. Stir-fry for another 1 minute, just until the bean sprouts are slightly tender-crisp and the chives are fragrant. Serve immediately.

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