- 100 grams dried pancit canton noodles
- 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
- half a medium-sized carrot, sliced thinly
- 100 – 150 grams pork belly, sliced into bite sized cubes
- ¼ cup water
- ¼ cup soy sauce
- half a garlic bulb, minced
- 2 small red onions, sliced
- 2 – 3 tablespoons soy sauce
- 2 – 3 tablespoons hoisin sauce
- 2 tablespoons vegetable oil
- spring onions, sliced, for garnish
- Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
- Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
- In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
- Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
- Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!
Source: The Hungry Giant
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