Hokkien Char

Slice the pork thinly — lean cuts like loin or shoulder are tender and cook fast, or use pork belly for extra richness. Slice thin either way so it cooks quickly and mixes evenly with the noodles.

Shell and devein the shrimp.

Slice the fish balls (swap in fish cakes, or skip them altogether, if you prefer).

Cut the choy sum (Chinese mustard green) into 2-inch lengths.

Mince the garlic.

Rinse the yellow noodles under cold water and drain well.

Soak the vermicelli in warm water until soft, then drain.

Heat a wok over high heat and add the oil.

Once the oil is hot, add the minced garlic and stir-fry until fragrant.

Add the pork, shrimp, and fish balls; stir-fry until they are about half-cooked.

Add the choy sum, bean sprouts, yellow noodles, and vermicelli; toss everything together quickly with a spatula to combine.

Pour in the soy sauce, sweet soy sauce (kecap manis), water, and ground white pepper. No Malaysian thick soy sauce or kecap manis on hand? Chinese dark soy sauce with a pinch of sugar works as a substitute.

Keep stirring until the noodles are cooked through, being careful not to overcook them.

Dish out onto a plate and top with fried shallot crisps for crunch — store-bought works in a pinch, or fry your own for the best flavor.

Serve immediately with a dollop of sambal belacan on the side for a spicy kick.