Hokkien Char

Method2 steps · about 30 min

1. 1

   Step 1: Rinse all 6 oz yellow noodles with separate cold water and drain. Soak all 6 oz dry rice vermicelli in separate warm water until soft and drain. Have the sliced 2 oz pork, six cleaned shrimp, four sliced fish balls, 2 oz cut choy sum and 4 oz bean sprouts ready. Heat a wok over high heat with all 2 tbsp vegetable oil and fry the minced garlic (2 cloves) until fragrant. Add all the pork, shrimp and fish balls and stir-fry until partly cooked. Add all the choy sum, bean sprouts and both drained noodles, tossing quickly to combine; cooking continues in step 2.

   Uses Separate cold water for rinsing yellow noodles, amount unspecified; drain · Separate warm water for softening dry rice vermicelli, amount unspecified; drain · 2 tbsp vegetable oil · 2 cloves garlic, minced · 2 oz pork, thinly sliced · 6 shrimp, shelled and deveined · 4 fish balls, sliced · 2 oz choy sum, cut into 2-inch lengths

2. 2

   Step 2: To the complete wok mixture from step 1, add all 2½ tbsp soy sauce, 1½ tbsp sweet soy sauce, ¾ cup sauce water and three dashes white pepper. Stir-fry until the noodles are cooked through, the pork is fully cooked and the shrimp are opaque and firm; heat the sliced fish balls through as well. Avoid overcooking the noodles. Divide the complete batch into two portions and top with ready fried shallot crisps. Serve immediately with a dollop of ready sambal belacan.

   Uses All the pork, shrimp, fish balls, vegetables, drained noodles, oil and garlic from step 1 · 2½ tbsp soy sauce · 1½ tbsp sweet soy sauce (kecap manis) · ¾ cup water for the noodle sauce · 3 dashes ground white pepper · Ready fried shallot crisps for garnish, amount unspecified · Ready sambal belacan, a dollop for serving; exact amount unspecified