Hokkien fried noodles

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

4 dried shiitake mushrooms, (see Note)

60 ml (¼ cup) vegetable oil

2 slices ginger

5 garlic cloves, roughly chopped

100 g pork belly, thinly sliced

100 g peeled green prawns, cleaned

100 g cleaned squid, thinly sliced

6 leaves Chinese cabbage, thinly sliced

1 carrot, julienned

1 kg thick Hokkien noodles

1 tbsp soy sauce, plus 1-2 tbsp extra for the chilli

1 tbsp dark soy sauce

2 tsp red rice wine (or Shaoxing wine)

½ tsp sugar

5 spring onions, julienned

2 bird’s eye chillies, finely sliced

1 tbsp freshly squeezed lemon juice

Directions

1. Finely slice the mushrooms and reserve the soaking liquid.2. Heat a wok until very hot, then add about half the oil, ginger and half the garlic, tossing to combine.3. Add the pork and stir-fry for about 1 minute, then remove from the wok. Add the prawns and squid and fry for 1 minute or until just cooked, then remove from the wok. Add the cabbage, carrot and mushrooms and stir-fry for 1 minute or until softened. Combine with the other fried ingredients.4. Add a little more oil to the wok if necessary, then add the noodles and toss to coat well. Add the reserved cooked ingredients, soy sauces, rice wine, sugar and spring onions and toss to combine. Add a little of the mushroom soaking liquid if the mixture looks a little dry.5. To make the chilli sauce, combine 1-2 tbsp soy sauce with the chilli, lemon juice and remaining garlic. Serve with the noodles.Note• Soak your dried shiitake mushrooms in hot water for 20 minutes.Photography by Adam Liaw.with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the  for recipes, videos and more.