Gluten-Free Hokkien Mee with Seafood

Instructions

1. 1Prepare your ingredients: If using, slice the about 113 g pork belly into thin strips. Clean and slice the about 225 g squid into rings. Peel and devein the about 225 g prawns. Mince the 4 cloves garlic. Lightly beat the 2 large eggs in a small bowl.
2. 2Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat (204.4°C / 200°C). Add the minced 4 cloves garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
3. 3Add the sliced pork belly (if using) to the wok and stir-fry for 2-3 minutes until it is lightly browned. Then, add the prepared about 225 g prawns and about 225 g squid and stir-fry for another 2-3 minutes until the prawns turn pink and opaque and the squid is cooked through.
4. 4Push the cooked pork, prawns, and squid to one side of the wok. Pour the lightly beaten 2 large eggs into the empty side of the wok and scramble them gently until they are just set, about 1-2 minutes.
5. 5Add the about 450 g gluten-free thick rice noodles to the wok. Pour in the 4 cups of shrimp stock. Bring the mixture to a simmer over medium-high heat (204.4°C / 200°C).
6. 6Stir in the 2 tablespoons of gluten-free soy sauce and 1/2 teaspoon of white pepper. Continue to simmer for 5-7 minutes, stirring occasionally, until the gluten-free rice noodles have absorbed most of the shrimp stock and the sauce has thickened slightly.
7. 7Serve the Hokkien Mee immediately, with a lime wedge on the side for each serving.

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