High Protein Hokkien Mee

Steps

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1. 1
   Prepare the stir-fry sauce by whisking together dark soy sauce, sweet soy sauce, chicken stock, oyster sauce, sesame oil, and ground white pepper until well combined.
   ≈0:46
2. 2
   Prepare the chicken by butterfly-cutting it, then slicing thinly into even pieces. Toss in a bowl with about 1 tablespoon of the sauce, 1 teaspoon of bicarbonate of soda, and white pepper; mix well and set aside.
   ≈1:17
3. 3
   Prepare the vegetables: slice the red bell pepper thinly, chop spring onions into medium pieces (white parts) and thin slices (green tops for garnish), mince the garlic, and roughly chop the pak choy; wash the pak choy to remove any hidden dirt.
   ≈2:20
4. 4
   Prepare the noodles by pouring boiling water over the fresh Hokkien noodles and let sit for about 1 to 1.5 minutes to loosen them, then drain well.
   ≈3:45
5. 5
   Heat a large wok or pan over high heat until smoking. Add avocado oil, then add the chicken, spreading it in a single layer. Stir-fry for about 2 minutes, stirring regularly to colour all sides.
   ≈4:25
6. 6
   Add the prawns, minced garlic, red bell pepper, spring onion whites, and pak choy. Continue stir-frying for 2 to 2.5 minutes until the prawns are cooked through, vegetables are tender, the chicken is fully cooked, and all flavours are well combined.
   ≈4:56
7. 7
   Add the drained noodles and the remaining sauce. Toss everything together thoroughly, ensuring all ingredients are well coated, and cook for about 1 to 1.5 minutes until the sauce reduces slightly and becomes caramelized.
   ≈5:28
8. 8
   Divide the finished Hokkien Mee into five 750 ml meal prep containers. Garnish with spring onion greens, fresh chilli, or sesame seeds. Let cool for 15 to 20 minutes before sealing with lids. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
   ≈6:01