Minnan Lor Mee

Rinse 4 dried shiitake and soak in 300 ml water for about 30–40 minutes, until pliable with no hard center; soak longer if needed. Drain, remove tough stems and slice. Discard the soaking water.

During soaking, separate and slice the ribs and leaves of 200 g napa cabbage. Julienne 50 g carrot and 5 g ginger. Cut 20 g green garlic into 3 cm lengths, separating bases and leaves. Slice 80 g pork belly 3 mm thick; drain 100 g shrimp and cut 100 g squid into 5 mm rings. Keep seafood chilled. Crush large granules in 1 tbsp sweet potato starch and mix with 50 ml cold water. Use a separate board for raw meat and seafood.

Heat 1 tsp oil in a deep wok about 30 cm wide over medium-low heat. Fry all the pork for 3–4 minutes, until opaque with lightly golden edges. Add all the ginger and green garlic bases; fry for about 30 seconds until fragrant without drying out the pork.

Add all the shiitake, carrot and cabbage ribs. Stir-fry over medium heat for about 2 minutes until slightly softened. Add 1 tbsp light soy sauce and 750 ml water. Bring to a boil and simmer for about 3 minutes, until the cabbage ribs begin to soften. Reserve the cabbage leaves, garlic leaves and seafood.

Loosen 300 g fresh alkaline noodles and add to the broth. Gently separate and simmer over medium heat for about 2–3 minutes, until the strands loosen but are still slightly firm in the center. Lift gently from the bottom to prevent sticking.

Add all the shrimp, squid and cabbage leaves. Fold gently to submerge the seafood. Return to a simmer and cook for about 2–3 minutes, until the shrimp are pearly and opaque, the squid are opaque and curled, and the noodles have no raw floury core. Seafood should reach 63°C in the center; continue cooking and recheck if needed.

Stir the entire slurry again and pour in a thin stream while gently folding the simmering noodles. Cook for about 30–60 seconds, until no white slurry remains and the broth lightly coats the strands but still flows. Add 1/4 tsp salt and all the green garlic leaves; cook for about 30 seconds until just wilted. Turn off the heat and divide between two bowls immediately. Keep the dish soupy.

Immediately divide all the noodles, toppings and broth evenly between two bowls. Gently tip the noodles from a large ladle into each bowl and serve hot.