• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 500g thick yellow noodles
  • 100g prawns, shelled leaving tails intact
  • 2 squids, cut into rings
  • 100g pork fat, diced
  • 1–2 tbsp oil
  • 4–5 slices fish cake
  • 4 stalks mustard green, cut into 4cm lengths
  • 1 tsp chopped garlic
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1/4–1/2 tsp monosodium glutamate
  • 400–500ml water


  1. Heat oil in a wok, add in pork fat and fry until crispy then remove from wok with perforated ladle. Leave the oil in the wok. Add in garlic and fry for 20–30 seconds. When lightly golden add prawns and fish cake. Fry for a while.
  2. Put in noodles. Fry well to combine. Add in water and seasoning ingredients. Stir-fry to combine. Add the mustard green. Cover the wok and cook for 1–2 minutes. Remove the cover and add the pork fat crisps, then dish out and serve immediately.

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