What a relaxing weekend! I binge-watched two seasons of Euphoria, baked a crispy cheesy pan pizza and satisfied a serious craving for stir-fry.
After spotting a photo of Hokkien noodles in Marion Grasby’s new cookbook, I couldn’t stop thinking about it. So, on Sunday, I gathered all the ingredients – from pork belly and bacon to shrimp paste and bok choy – and got cooking. (If you can’t find Hokkien noodles, don’t stress. Sub in any kind of fresh Asian noodles, like lo mein or udon, without compromising flavor.)
No surprise, the finished dish hit the spot. Just as Marion describes, “Hokkien noodles are rich, dark and mysterious.” My only regret? I should have made more.
Recipe adapted from Always Delicious.
- 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
- 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.
[…] am most definitely adding these Hokkien noodles and this weeknight sticky honey garlic meatballs to my weeknight dinner […]