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1
Blanch the noodles
3 minutes
Boiling water at 100°C (212°F)
Drop the loosened noodles into a large pot of boiling water for 60–90 seconds, just until they relax and separate. Drain well and shake off as much water as you can — wet noodles dilute the sauce.
Do not overcook them here; they braise for several more minutes in the sauce.
Done when: The noodles are loose, springy and still firm to the bite.
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2
Sear the pork, prawns and squid
4 minutes
Wok at 220°C (430°F); pork to 63°C (145°F)
Heat the lard in the wok until it shimmers. Sear the pork slices for 1 minute, then add the prawns and squid and toss for 2 minutes until the prawns turn pink and the squid curls. Lift everything out to a plate.
Take the seafood out the moment it turns opaque — a minute too long makes it rubbery.
Done when: The pork is browned and reads at least 63°C (145°F) with a 3-minute rest; the prawns are pink and the squid is just curled.
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3
Fry the garlic and cabbage
2 minutes
Wok at 200°C (400°F)
Add the garlic to the wok and fry for 30 seconds until golden, then add the cabbage ribbons and toss for 1 minute until they wilt and pick up a little colour.
Keep the garlic moving — burnt garlic turns the whole dish bitter.
Done when: The garlic is pale gold and fragrant, the cabbage is wilted and glossy.
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4
Braise the noodles in dark soy
6 minutes
Simmer at 180°C (350°F)
Add the noodles, the mixed sauces and the stock to the wok. Toss to coat, cover with a lid and braise for 4–5 minutes, tossing once halfway, until the noodles have drunk up most of the liquid and turned glossy and dark.
Resist adding more stock — the noodles should be coated and glossy, not swimming.
Done when: The noodles are almost black, glossy, and the sauce clings to every strand with only a little left in the wok.
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5
Wok-fry hard for wok hei
3 minutes
Wok at 220°C (430°F)
Return the pork, prawns and squid to the wok. Turn the heat to maximum and toss hard for 2–3 minutes, letting the noodles catch and char slightly at the edges — that smoky breath is wok hei, the soul of the dish.
Leave the noodles still for 20 seconds at a time between tosses so they can char.
Done when: The noodles smell faintly smoky, with a few charred edges and a deep, even dark colour.
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6
Finish and serve
2 minutes
Serve hot at 74°C (165°F)
Take the wok off the heat, fold in the bean sprouts, then pile the noodles onto a plate or banana leaf. Scatter the crispy pork lard bits over the top and serve immediately with sambal belacan and calamansi on the side.
Serve it the moment it leaves the wok — the gloss and the char fade fast.
Done when: The plate is steaming, glossy and dark, with crackling on top and the sprouts still crisp.
auto_awesome Finishing Touches & Plating
Serve the noodles the moment they leave the wok, piled high with crispy pork lard on top and sambal and calamansi on the side — the gloss, the char and the crunch are all at their best in the first minutes.
Malaysia
1h 10m
