Hokkien Mee (Kuala Lumpur-Style Dark Soy Fried Noodles)

Instructions

1. If using the pork fat, cook the diced fat in a dry wok over medium heat for 8 to 10 minutes, until the cubes are golden and crisp. Lift them out and keep the rendered fat to use for frying.
2. Stir the dark soy sauce, light soy sauce, oyster sauce, sugar, pepper and stock together. Put the noodles in a bowl, pour over hot water for 30 seconds to loosen them, then drain.
3. Heat the wok over high heat until it smokes. Add the oil or lard and the garlic and cook for 10 seconds. Add the pork and stir-fry for 2 minutes, until browned and cooked through.
4. Add the prawns and squid and toss for 1 minute, until the prawns turn pink and the squid curls.
5. Add the noodles and pour the sauce over them. Toss for 3 to 4 minutes, until the noodles are dark and coated and the sauce has mostly been absorbed.
6. Add the choy sum and toss for 1 minute. Stir in the cornstarch mixture and toss for another minute, until the sauce turns glossy and clings.
7. Serve hot, topped with the crisp pork fat and sliced chilies.

Tips

• Dark soy sauce is thick and sweet and gives the signature black color, so do not replace it with regular soy sauce alone. Add a pinch of sugar if you only have a thinner version.
• If you cannot find fresh thick yellow noodles, thick udon is the closest substitute in size and chew. Work in a hot wok and avoid crowding the pan.