150g (5 oz) pork belly, skin remove and thinly sliced
200g (7 oz) chicken thigh, cut into bite-sized pieces
3 garlic cloves, finely chopped
1 onion, finely chopped
1 cup shredded carrot
½ cup finely sliced Chinese cabbage (also called wombok or Napa cabbage)
50g (1.7 oz) snow peas
2 cups chicken stock
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
180g (6 oz) dried vermicelli rice noodles (bihon noodles)
freshly ground black pepper
2 spring onions (scallions), sliced
lime wedges to serve
Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through. Use a slotted spoon to transfer the pork and chicken to a plate (leave the fat behind in the pan).
Add the garlic and onion to the same frying pan. Stir-fry over high heat for half a minute. Then add the carrot, cabbage and snow peas. Stir-fry for another minute. Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Stir to combine. Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. Add the pork and chicken back into the pan along with a pinch of pepper and the spring onions. Toss until combined. Divide among serving bowls. Serve with a lime wedge on the side.
– Mirin is a Japanese rice wine.
– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.