Hokkien Mee

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1. 1Step 1: Rinse the cold cooked udon noodles in cold water to refresh; drain and set aside. Do the same with the cooked hokkien noodles to separate the strands, if needed.
2. 2Step 2: Combine the dark soy sauce, light soy sauce, oyster sauce and sugar in a bowl; set aside. In another bowl, stir the cornstarch into the water; set aside.
3. 3Step 3: Heat the oil in a wok or large skillet over medium heat. Fry the pork belly until nicely browned and crispy. Add the garlic and let sizzle for 30 seconds or until aromatic.
4. 4Step 4: Add the chicken and fry for 2 minutes or until the chicken has turned white. Add the prawns and continue to cook for another minute. Add the noodles, the soy sauce mixture and the slurry and cook for 2 to 3 minutes.
5. 5Step 5: Add the gai lan and cabbage and continue to cook for another 1 to 2 minutes or until the veggies are tender but not mushy. Transfer to a serving plate and serve with limes on the side.