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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Special Hokkien Noodles

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Some people think that bacon, pork belly and prawns in a stir fry is a little over the top, but Marion doesn’t! Add a garlic marinade to give the pork a glossy, sticky texture and toss it with Hokkien noodles, cabbage and bok choy for a delicious and super-quick midweek meal.

WATCH THIS RECIPE

SPECIAL HOKKIEN NOODLES

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

200g (7 oz) pork belly

1 tbsp vegetable oil

100g (3.5 oz) bacon, diced

150g (5 oz) peeled prawns

1 tsp shrimp paste (optional)

400g (14 oz) cooked hokkien noodles

3 tbsp dark soy sauce

3 tbsp light soy sauce

½ cup chicken stock

2 tsp cornflour, mixed with 3 tsp of water

1 cup finely shredded cabbage

1 cup finely sliced bok choy

 

Garlic marinade:

3 garlic cloves, finely grated

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1 tsp cornflour (cornstarch)

Steps

Prepare the pork belly, but cutting it into 3cm wide strips. Remove the skin (check out my video recipe for tips on how to do this). Then thinly slice the pork. Place pork in a large bowl along with the garlic marinade ingredients and mix until well combined. Set aside until ready to cook.

Heat the vegetable oil in a wok over high heat. Add the bacon and cook for 2 minutes until crispy. Add the shrimp paste and stir-fry until just dissolved. Then add the marinated pork and stir-fry for another minute. Then add the prawns and stir-fry for another 3-4 minutes or until pork and prawns are just cooked. Add the cabbage and bok choy and stir-fry for another minute. Now toss through the noodles, dark soy sauce, light soy sauce, chicken stock and the cornflour mixture. Stir-fry for another minute or until sauce has thickened slighty.

Remove from heat and serve.

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