KL Hokkien Mee

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

400 g fresh thick yellow egg noodles (give or take weight, depends on the packaging in your area)

200 g boneless duck breast with skin on (traditionally, this would be pork belly, use that if you prefer)

200 g prawns (shrimp)

2 Tbsp vegetable oil

1 dash white pepper

125 ml water

3 medium cloves garlic (about 15g pre peeled weight)

200 g Chinese cabbage (regular white or Savoy cabbage will work too)

2 heads pak choi or choi sum

1 Tbsp dark soy sauce

3 Tbsp sweet soy sauce

1 Tbsp light soy sauce

250 ml chicken stock

Directions

Prep Work

mix

Mix sauce ingredients and set aside.

chop

Finely chop the garlic.Cut the cabbage into thin shreds.Cut the pak choi to separate the leaves from the thick stems. Keep the leaves whole and slice the stems (about 2.5cm/1in thick).Pull the duck skin of the meat and chop both up.Shell your prawns if you need to.If you do have prawn shells, you could simmer them in about ¼ cup (60ml) water for 10 minutes and add to the sauce.

Render the Duck Fat (or Pork Fat if using Pork Belly)

simmer

Place the duck skin pieces in a small saucepan with the water and simmer for 20-30 minutes until the water has evaporated and you are left with just the liquid fat. At this stage, your duck skin will also be brown and crispy.

scoop out

Take the crispy duck bits (or pork lardons) out and place them on a plate lined with kitchen paper.

Let's get cooking

fry

Heat the duck fat and oil on medium-high heat and fry the garlic for 20 seconds, then add the duck meat and cook for 1 minute, stirring constantly.

simmer

Pour the sauce mixture in and bring to a simmer, mixing well. Add half if you're concerned about the saltiness.Add the pak choi stems and simmer for 2 minutes. This sauce is going to be very salty, don't worry about it. (I forgot the sauce picture!)

mix

Add the noodles, Chinese cabbage (or beansprouts) and pak choi leaves and toss everything and mix well to coat the noodles.

cook

Cook for 3-4 minutes until the noodles and prawns are cooked through. Finish off with a dash of white pepper and serve immediately.

Nutrition

• Calories: 494 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 205 mg
• Sodium: 1224 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 8 g
• Total Sugars: 18 g
• Protein: 44 g