Name: Malaysian Wok-Fried Egg Noodles with Seafood and Pork Belly
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 3 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp sweet soy sauce (kecap manis); 1 tsp sugar; 1 tsp sambal belacan paste; 3 tbsp water; 300 g fresh yellow egg noodles, loosened; 150 g rice vermicelli (bee hoon); 200 g pork belly, sliced thin; 2 Chinese lap cheong sausages, sliced; 10 medium prawns, peeled and deveined; 150 g squid, cleaned and sliced into rings; 3 cloves garlic, minced; 2 tbsp vegetable oil; 2 eggs, lightly beaten; 150 g bean sprouts, rinsed; 100 g choy sum, cut into 5 cm pieces; 2 tbsp crispy fried shallots; 1 tbsp chopped Chinese parsley

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This beloved Malaysian hawker classic combines springy yellow egg noodles with thin rice vermicelli, tossed in a rich dark soy and sambal sauce with plump prawns, tender squid, and crispy pork belly. Served piping hot with a smoky wok-charred edge, it is one of Malaysia's most satisfying noodle plates.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

610 kcalCalories
24 gFat
7 gSaturated Fat
62 gCarbs
4 gFiber
7 gSugar
34 gProtein
1180 mgSodium
560 mgPotassium
110 mgCalcium
4.5 mgIron
22 mgVitamin C
260 mcgVitamin A

Ingredients

For the sauce

3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sweet soy sauce (kecap manis)
1 tsp sugar
1 tsp sambal belacan paste
3 tbsp water

For the noodles and stir-fry

300 g fresh yellow egg noodles, loosened
150 g rice vermicelli (bee hoon)
200 g pork belly, sliced thin
2 Chinese lap cheong sausages, sliced
10 medium prawns, peeled and deveined
150 g squid, cleaned and sliced into rings
3 cloves garlic, minced
2 tbsp vegetable oil

For finishing

2 eggs, lightly beaten
150 g bean sprouts, rinsed
100 g choy sum, cut into 5 cm pieces
2 tbsp crispy fried shallots
1 tbsp chopped Chinese parsley

Directions

Stir all sauce ingredients together in a small bowl until the sugar dissolves; set aside.
Blanch the rice vermicelli in boiling water for 30 seconds, drain, and snip into shorter strands with kitchen scissors. Set next to the pre-loosened egg noodles.
Heat 1 tablespoon oil in a well-seasoned wok over the highest heat until smoking. Add pork belly and lap cheong; stir-fry until pork edges are crisp and lap cheong is fragrant, about 2 minutes.
Add garlic, prawns, and squid. Toss for 90 seconds until the seafood just turns opaque, then push everything to one side of the wok.
Pour the beaten eggs into the cleared space; scramble quickly, then fold into the meat and seafood mixture.
Add both noodles and the prepared sauce. Using a spatula and tongs, lift and toss vigorously for 3 to 4 minutes until the noodles are evenly tinted and slightly charred at the edges.
Toss in bean sprouts and choy sum; stir-fry for 30 seconds so the greens stay crisp. Taste and adjust with a splash more dark soy if needed.
Slide onto a warmed platter, shower with crispy fried shallots and parsley, and serve immediately with extra sambal on the side.

Cook’s Notes

Get the wok genuinely smoking-hot before adding ingredients; this delivers the signature wok hei smoky char.
Do not overcook the squid and prawns—they turn rubbery fast, so add them last among the proteins.
Sambal belacan is non-negotiable for authentic flavor; substitute with 1 tsp chili paste plus a pinch of shrimp paste if needed.
If you cannot find lap cheong, swap in an extra 50 g of pork belly or slices of char siu.
Loosen fresh noodles by briefly swishing through warm water and shaking off excess so they do not turn gummy in the wok.