7 ounces boneless, skinless pork belly, cut lengthwise into 1"-wide strips and then crosswise into ⅛"-thick pieces
3 garlic cloves, minced
4 tablespoons low-sodium soy sauce, divided
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
3 teaspoons cornstarch, divided
14 ounces fresh Hokkien or Asian noodles
1 tablespoon vegetable oil
4 ounces bacon, diced
1 teaspoon shrimp paste
6 ounces shrimp, peeled and deveined
2 cups thinly sliced bok choy
2 cups thinly sliced green cabbage
1 tablespoon dark soy sauce
1 teaspoon light brown sugar
¼ cup chicken broth
Instructions
In a small bowl, combine the pork belly, garlic, 1 tablespoon low-sodium soy sauce, oyster sauce, sesame oil and 1 teaspoon cornstarch. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
Bring a large pot of water to a boil. Cook Hokkien noodles until al dente according to package directions. Rinse with cold water, drain well and transfer to a large bowl. Set aside.
In a large fry pan, heat vegetable oil over high heat. Add bacon and cook until fat renders, about 3 minutes. Add shrimp paste and cook until fragrant, about 1 minute.
Add marinated pork and cook, stirring occasionally, for 2 minutes. Add shrimp and cook until opaque in the center (and the pork is cooked through), about 2 minutes.
Add bok choy and cabbage and cook, stirring occasionally, until just tender, about 2 minutes.
Meanwhile, in a small bowl, combine the remaining 3 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar and chicken broth. In a separate bowl, whisk together remaining 2 teaspoons cornstarch and 3 teaspoons water; add to soy sauce mixture and whisk until combined.
Add prepared Hokkien noodles and sauce and cook, stirring occasionally, for 1 minute. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hokkien-noodles/