Hokkien Mee

Prepare the Noodles

Rinse the yellow noodles under cold water to remove excess oil and set aside.

Soak the rice vermicelli in warm water until softened, then drain and set aside.

Cook the Aromatics and Proteins

In a large wok or skillet, heat the vegetable oil over medium-high heat.

Add the minced garlic and stir-fry until fragrant, about 30 seconds.

Add the sliced pork belly and stir-fry until it starts to brown.

Add the prawns and squid, cooking until the prawns turn pink and the squid is opaque. Remove the cooked proteins from the wok and set aside.

Cook the Eggs

In the same wok, pour in the beaten eggs and scramble until just set.

Push the eggs to the side of the wok.

Cook the Noodles

Add the yellow noodles and rice vermicelli to the wok.

Pour in the chicken broth or seafood broth, light soy sauce, dark soy sauce, fish sauce, white pepper, and salt. Stir to combine.

Let the noodles simmer in the broth for about 2-3 minutes, allowing the noodles to absorb the flavors and the broth to reduce slightly.

Combine and Cook

Return the cooked prawns, squid, and pork belly to the wok.

Add the bean sprouts and stir-fry everything together until well combined and heated through, about 2-3 minutes.

Serve

Transfer the Hokkien Mee to a serving platter.