Mee hokkien Phuket

Step 1: Put 14 oz fresh thick yellow egg noodles (Hokkien noodles) in a colander, pour over hot water and gently tease the strands apart; drain well. Mix 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar and ½ tsp ground white pepper in a cup, and stir 2 tsp cornflour into 2 tbsp water in another.

Step 2: Heat 3 tbsp vegetable oil in a wok over a high heat and fry 4 cloves garlic for 20 seconds, until pale gold.

Step 3: Add 5 ½ oz pork loin or shoulder and stir-fry for 2 minutes, until no pink remains (thin slices pass 145°F / 145 °F quickly). Keep the raw seafood on a separate plate from the pork.

Step 4: Add 5 ½ oz raw prawns and 5 ½ oz squid and stir-fry for 1–2 minutes, just until the prawns turn pink and the squid goes opaque white. Any longer and the squid turns rubbery.

Step 5: Add the stems of 7 oz choy sum and stir for 30 seconds, then the leaves for 30 seconds more.

Step 6: Add the noodles and the sauce and toss for 1 minute until coated, then pour in 1 ¼ cups chicken or pork stock. Simmer for 2–3 minutes, tossing gently, until the noodles soften and soak up some of the liquid.

Step 7: Stir the cornflour mixture, pour it in and toss for 30 seconds, until the liquid thickens into a glossy gravy.

Step 8: Push the noodles aside, crack 2 eggs into the gravy, leave for 30 seconds, then stir through until the egg sets into soft ribbons.

Step 9: Serve straight away with 3 tbsp chilli vinegar and 2 tbsp crispy fried shallots on the side.