Hokkien Noodles

Directions

1. 1
   In a small bowl, combine the pork belly, garlic, 1 tablespoon low-sodium soy sauce, oyster sauce, sesame oil and 1 teaspoon cornstarch. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
2. 2
   Bring a large pot of water to a boil. Cook Hokkien noodles until al dente according to package directions. Rinse with cold water, drain well and transfer to a large bowl. Set aside.
3. 3
   In a large fry pan, heat vegetable oil over high heat.
4. 4
   Add bacon and cook until fat renders, about 3 minutes.
5. 5
   Add shrimp paste and cook until fragrant, about 1 minute.
6. 6
   Add marinated pork and cook, stirring occasionally, for 2 minutes.
7. 7
   Add shrimp and cook until opaque in the center (and the pork is cooked through), about 2 minutes.
8. 8
   Add bok choy and cabbage and cook, stirring occasionally, until just tender, about 2 minutes.
9. 9
   Meanwhile, in a small bowl, combine the remaining 3 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar and chicken broth. In a separate bowl, whisk together remaining 2 teaspoons cornstarch and 3 teaspoons water; add to soy sauce mixture and whisk until combined.
10. 10
    Add prepared Hokkien noodles and sauce and cook, stirring occasionally, for 1 minute.
11. 11
    Serve immediately.