Shrimp – peeled, deveined, tails removed
Baby Chinese cabbage – washed and sliced into 1cm strips (discard the really thick stems)
Fish balls – halved
Noodles – prepared according to your packet’s instructions. Mine was placed in boiled water until the noodles have separated, then drained thoroughly.
Mix the cornflour and cold water in a little bowl until smooth and set aside.
When everything is ready, preheat a wok over a high flame and add about 2 tablespoons of pork oil and heat until smoking.
Add the marinated pork belly and fry briskly (be careful of hot spitting oil).
When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Toss in the chinese cabbage and fry for a further 30 seconds or so.
Add in the noodles and give it a quick toss.
Add the dark soy sauce and light soy sauce and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.
Add the stock, sugar, white pepper and a small handful of chu yau cha (crispy pork lardons) and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference.
Add in the cornflour/water mixture and toss until the sauce has thickened, and the noodles are coated in the gravy.
Serve the noodles onto plates and spoon over the gravy. Garnish with more chu yau cha if you wish and a spoonful of sambal belacan.