Back to 4 servings noodles and stir-fry 1 lb fresh thick yellow Hokkien noodles, or fresh lo mein noodles; rinse to remove the oil coating 0.5 lb pork belly, cut into 1/2-inch-thick strips 0.5 lb large shrimp, peeled, deveined, rinsed and patted dry 4 oz squid, cleaned, sliced into rings (optional) 2 cloves garlic, minced 1 cup napa cabbage, cut into 1-inch-wide strips 1 cup Chinese broccoli (gai lan), cut into 2-inch pieces; yu choy sum also works 0.25 cup low-sodium chicken stock 0.5 tablespoon vegetable oil, plus more to render the pork if needed sauce 1.5 tablespoons dark soy sauce, a thick, dark brand gives the deep color 1 tablespoon sweet soy sauce (kecap manis), or dark soy sauce mixed with 2 tsp sugar 0.5 tablespoon sugar, cane sugar also works 0.5 tablespoon cornstarch, potato starch also works 0.5 cup cold water to serve sambal belacan, to serve lime wedges, to serve
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1 Step 1: Whisk the sauce ingredients in a small bowl until the sugar dissolves and the cornstarch is fully mixed in. Set aside, and re-whisk before using.2 Step 2: Blanch the noodles in boiling water for 20 to 30 seconds, just until loosened, then drain straight away.3 Step 3: Heat the oil in a large wok or pan over medium heat. Add the pork belly and render until the fat has melted and the pork is lightly browned; remove the pork and leave the fat in the pan.4 Step 4: Toss the garlic, shrimp, and squid (if you're using it) into the pan and stir-fry for 1 to 2 minutes, until the shrimp have turned mostly pink but the centers are still a little translucent. Scoop the seafood out and set it aside.5 Step 5: Raise the heat to medium-high. Re-whisk the sauce, add the noodles and pour the sauce over them, then toss constantly until the noodles are evenly coated and darkened, about 1 to 2 minutes.6 Step 6: Put the pork and seafood back in the pan, then add the napa cabbage, Chinese broccoli, and chicken stock. Keep tossing for about 2 minutes, until the greens are crisp-tender, the shrimp are cooked all the way through, and the sauce has thickened to a glossy coat. If the noodles seem dry, loosen them with a splash of stock or warm water.7 Step 7: Serve immediately on a large plate, with sambal belacan and lime wedges on the side.getsaucepan.com/r/f487275e-9ea5-5d6a-a5bc-3b347611944d
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