Malaysian inspired Hokkien Mee
Ingredients
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
- 1 tsp sesame seeds
- 2 tbsp neutral oil (see note 1) or extra-virgin olive oil
- 1 tbsp freshly minced garlic
- 250 g pork belly, skin removed, cut into bite-sized pieces (roughly 2 cm/¾ inch)
- 250 g prawns (shrimp), peeled and deveined (tails intact if preferred)
- 600 g fresh udon noodles, prepared as per packet instructions (see note 2 for preparation and subs)
- 225 g shredded wombok (napa) cabbage
- 1 bunch Chinese broccoli (gai lan), roughly chopped
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