Fujian Fried Noodles

Soak the 4 dried shiitake in 300 ml water until fully pliable, about 30–60 minutes. Drain, discard stems, slice and discard soaking water. Meanwhile cut the pork, squid, cabbage, carrot, ginger and scallions; drain shrimp. Gently separate 300 g precooked noodles.

Add 1 tbsp oil and 100 g pork belly to the wok over medium-low heat. Cook for about 3–4 minutes until no pink remains and the edges are lightly golden with some fat rendered.

Increase to medium heat. Add 5 g ginger, all scallion whites and the shiitake. Stir-fry for about 1 minute until the mushroom surfaces are less wet and fragrant.

Increase to medium-high heat. Add 50 g carrot and 150 g cabbage; stir-fry for about 2 minutes until slightly softened. Add 1 tbsp light soy sauce, ½ tsp dark soy sauce, ⅛ tsp salt and the remaining 60 ml water. Toss until bubbling.

Add 100 g shrimp and 80 g squid. Stir-fry for about 1 minute until shrimp begin turning pink and squid edges start to curl. Continue straight to the next step to finish cooking them.

Add the 300 g separated precooked noodles. Toss continuously over high heat for about 2–3 minutes until piping hot and lightly coated in brown sauce, with no pooled liquid. Shrimp and squid must be opaque throughout. Work in two batches if the wok is crowded.

Add all scallion greens and toss for about 20–30 seconds until just wilted. Turn off the heat and transfer to a round plate. The noodles should be glossy and loose, with some bite in the cabbage and no thick gravy or pooled broth.

Divide the noodles and toppings between two bowls. Fill one bowl first, then gently tip the remaining noodles and toppings into the second bowl. Serve immediately.