Tai lok meen (hokkien noodles)

Ingredients

• 1 packet (500 g) of thick yellow noodles (hokkien noodles)
• 200 g pork meat, sliced thinly
• 8 prawns, deveined and sliced into half length wise
• 2 tablespoon sesame oil
• green vegetables (of your choice), washed and cut into 1 inch pieces
• pork fat, cute into cubes and deep fried
• 8 cloves garlic, chopped
• 500 ml stock (see tips below)
• 1 tablespoon of light soy sauce
• 3 tablespoon oyster sauce
• 3-4 tablespoon dark soy sauce (the thick kind, could add more if you want it darker)
• salt
• pepper

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Preparation

• Marinade the pork slices and the prawn with sesame oil, salt, pepper and a couple of pinches of sugar for 30 minutes.
• Heat up a cup of oil in a wok and deep fry the pork fat that were cut into cubes. Once cooked, separate the oil and the lard, and keep about 3 tablespoon of the oil.
• Briefly stir fry the pork and prawns and dish out, leave aside. Add the garlic into the wok and fry till fragrant.
• Add the yellow noodles, light soy sauce, dark soy sauce and oyster sauce. Add the pork and prawn cooked previously and add the stock.
  
• Cover with the lid and allow it to boil for 5 minutes. Put in the vegetables and cook it for a while.