Hokkien Mee (Chiu Kang)

500 g Hokkien flat yellow noodles
300 g lean pork, thinly sliced
1 pkt bok choy, cut & wash
200 g sweet potato flour or more
4-5 shallots, thin sliced
4 cloves garlic, minced
3-4 tbsp dark soy sauce
1 tbs chicken powder (optional)
1-2 tsp light soy sauce (if not using chicken powder)
½ tsp white pepper
2-3 cups water
rice bran oil for frying
MARINADE FOR PORK:--
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp SIDS HOT WORCESTER SAUCE
½ tbsp dark soy sauce
1 tsp sesame oil
½ tsp white pepper

Marinate pork overnight in SIDS HOT WORCESTER SAUCE and the remaining marinade ingredients.
Coat pork with sweet potato flour. The flour will be absorbed in the beginning but keep adding flour until the pork slices feel dry and have visibly been coated with the flour.
Add the pork slices (in batches) one piece a time into hot oil and deep fry until cooked through. Drain on kitchen towels and set aside.
In a hot wok, sauté the shallot and garlic in oil until soft. Add the bok choy stems and cook for one minute. Add the noodles. Drizzle dark soy sauce and water. Stir to combine. Add the bok choy leaves and pork to the noodles. Stir until mixed.
Cover the wok and braise the noodles until the liquid has almost completely evaporated. Remember to stir once in a while. Add white pepper, chicken powder and give the noodles a final mix.
Sprinkle fried shallots and oil over the noodles. Serve immediately.