Hokkien noodles use egg or yellow noodles and can be mixed with just about anything.
- 1 lb Hokkien (egg style) noodles
- 5 1/2 oz dried rice vermicelli,soaked in hot water
- 1/2 lb belly pork, boiled until cooked, stock reserved, meat thinly sliced
- 3 tablespoons oil
- 10 oz small fresh shrimp, peeled and deveined, heads and shells reserved
- 5 cups bean sprouts, washed and drained, straggly tails discarded
- 8–10 cloves garlic, crushed
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup minced garlic chives or green onions (scallions)
- Aloha shoyu
- Sliced red chili
Put the fresh yellow noodles in a bowl and pour in enough boiling water to cover the noodles. Stand for 1 minute, then drain in a colander and put on a plate with the soaked and drained rice vermicelli.
Measure the reserved pork stock and add more water, if necessary, to make up 1 cup. Set aside.
Heat 1 tablespoon of the oil in a saucepan and stir-fry the shrimp heads and shells until they turn pink. Add the reserved pork stock, bring to a boil, cover and simmer for 5 minutes. Strain, pressing down on the shrimp shells to extract as much liquid as possible. Discard the solids. Return the stock to the pan, add the shrimp and simmer until just cooked, about 3 minutes. Strain and reserve the stock and shrimp separately. (The recipe can be prepared in advance to this stage and all ingredients refrigerated for several hours.)
Heat the remaining oil in a wok and stir-fry the garlic until it turns golden brown and flavors the oil. Discard the garlic and increase the heat. When the oil is very hot, pour in the beaten eggs and stir for 1 minute. Add the noodles, bean sprouts and 1/2 cup of the stock. Stir-fry over high heat for 1 minute, then add the pork, shrimp, salt and pepper. Stir-fry for 2 to 3 minutes until everything is heated through and well mixed, adding a little more stock if the noodles threaten to stick.
Add the Chinese chives, stir for a few seconds, then transfer to a large serving dish. Serve with small bowls of dark soy sauce with sliced red chili.