You’ll Need
For the Pork
500g pork belly, cut into thin strips
200g raw peeled king prawns
2 garlic cloves, finely grated
½ tsp ground white pepper
For the Noodle Pots
600g ready-to-wok thick egg noodles
250ml chicken stock
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp soft brown sugar
200g pak choi, roughly chopped
To Finish
Crispy fried shallots
Lime wedges
Optional but dangerous
Sambal belacan
Extra pork crackling
A cold Malaysian lager
Method
Preheat your air fryer to 200°C.
Air fry the pork belly strips in a large heatproof dish for 9-11 minutes, stirring twice.
Add the garlic and white pepper and cook for 1 minute.
Stir the stock, soy sauces, oyster sauce and sugar together.
Add the noodles and sauce to the pork, toss well and cover tightly with foil.
Air fry at 180°C for 8 minutes, then stir thoroughly.
Fold in the prawns and pak choi and cook uncovered for 6-8 minutes.
Check the pork has reached 75°C and the prawns are opaque and piping hot.
Finish with crispy shallots and lime and serve from the pots.