Malaysian Hokkien Mee with Shrimp

Ingredients

• 10 oz shrimp, peeled, shells reserved
• 12 oz fresh yellow noodles
• 4 oz pork belly or bacon, diced
• 4 tbsp neutral oil, divided
• 5 garlic cloves, minced
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 cups water
• 2 cups napa cabbage, chopped
• 3 scallions, cut into lengths
• 1 tsp toasted sesame oil
• 2 limes, cut into wedges
• Salt and white pepper

Steps

1. Fry the reserved shrimp shells in 1 tablespoon of the oil over high heat for 3 minutes, until they turn deep pink and smell toasty, then add the water and simmer for 10 minutes.
2. Strain this shell stock and keep it. It costs nothing and it is the difference between a flat noodle dish and one that tastes of the sea.
3. Render the pork belly in a dry wok over medium heat for 6 to 8 minutes, until the fat runs and the pieces crisp. Lift them out, leaving the fat.
4. Raise the heat, add 1 tablespoon of the oil, and sear the shrimp for 60 to 90 seconds per side, until pink and just curled. Lift them out.
5. Add the remaining oil and the garlic and cook for 20 seconds, then add the noodles and both soy sauces.
6. Toss the noodles constantly for 2 minutes so they take on the dark colour evenly, then pour in the shell stock and the oyster sauce.
7. Braise over medium-high heat for 5 to 6 minutes, tossing occasionally, until the noodles have absorbed nearly all the liquid and only a glossy coating remains.
8. Return the pork and shrimp with the cabbage and scallions, toss for 1 minute, finish with the sesame oil and white pepper, and serve with lime wedges.

Allergen note: Contains shellfish, gluten, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.