질문하기
A mix of egg and rice noodles is stir-fried in a rich pork and seafood stock until the noodles absorb every drop of flavor. This protein-packed family dish has a unique braised quality that sets it apart from typical stir-fried noodles.
Soak rice noodles in warm water for 20 minutes until just pliable; drain and set aside. At the same time, prepare all proteins and vegetables for fast sequencing during cooking.
Heat 1 tbsp cooking oil in a large wok over medium-high heat. Add minced garlic, sauté until fragrant but not browned.
Add sliced pork belly and cook for 2-3 minutes, stirring constantly, until some fat renders and edges are golden.
Add shrimp and squid, increase heat to high, and stir-fry for 1–2 minutes just until seafood turns opaque; remove proteins temporarily to avoid overcooking.
Add the remaining 1 tbsp oil. Crack in eggs and scramble quickly, then immediately add drained egg noodles and rice noodles. Toss thoroughly to coat the noodles with egg and oil.
Return pork, shrimp, and squid to the wok. Pour in soy sauce, oyster sauce, fish sauce, and white pepper; toss well to combine.
Add chicken or pork stock, reduce heat to medium. Stir-fry until the noodles absorb almost all the liquid (about 4–5 minutes), achieving the characteristic braised texture.
Add bean sprouts and scallions. Stir-fry just until vegetables are crisp-tender, about 1 minute more. Taste and adjust seasoning if needed.
Serve hot, garnished with extra scallions or chili slices if desired. For best texture, eat immediately.
