The use of dark soy sauce gives this tasty noodle dish - Hokkien Mee - an eye-catching hue. With prawn or shrimp, chicken and pork belly added to the mix, you’re sure to enjoy this very tasty Malaysian staple. It’s also simple to make and one that you’ll add to your menu rotation on a regular basis.
Rinse the cold cooked udon noodles, in cold water to refresh; drain, then set aside. Do the same with the cooked hokkien noodles to separate the noodle strands, if needed.
Combine the dark soy sauce, light soy sauce, oyster sauce and sugar in a bowl. Set aside. In another bowl, stir the cornstarch into the water. Set aside.
Heat the oil in a wok or large skillet over medium heat. Fry the pork belly until it is nicely browned and crispy. Add the garlic and let sizzle for 30 seconds or until aromatic.
Add the chicken and fry for 2 minutes or until the chicken has turned white. Add the prawns and continue to cook for another minute. Add the noodles, the soy sauce mixture and the slurry and cook for 2 to 3 minutes.
Add the gai lan and cabbage and continue to cook for another 1 to 2 minutes or until the veggies are tender but not mushy. Transfer to a serving plate and serve with limes on the side.
Cooked Udon noodles are available for purchase at any Asian grocery. You may find them in the refrigerated section of the store.
Light soy sauce is not reduced sodium-soy sauce. It is the regular soy sauce used for both dipping and cooking. It is called light because it is thinner in consistency and to differentiate it from the dark and thicker dark soy sauce, which has less salt and is used primarily for color.