Hokkien Mee

Method

Heat a large wok or heavy frying pan over high heat and add the pork lard. Fry the pork belly until golden, then add the prawns and squid, cooking until just done, about 3 minutes, then remove and set aside. Add the shallots and garlic to the wok, frying briefly until fragrant. Add both the egg noodles and rice noodles to the wok, breaking them up and tossing continuously. Pour in the soy sauce, dark soy sauce, oyster sauce and stock, stirring well to coat the noodles and prevent sticking. Return the cooked meat and seafood to the wok with the chives and bean sprouts, tossing everything together over high heat for 2-3 minutes until heated through. Season with white pepper and salt, divide among bowls and serve immediately with lime wedges on the side.