• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g thick fresh yellow noodle (available at the wet market)
  • 100g lean pork, thinly sliced
  • 100g shelled prawns
  • 200g cuttlefish, cleaned, sliced and blanched
  • 1 tbsp minced garlic
  • 1 tbsp oil
  • 2-3 stalks choy sum (mustard green), cut into 5cm lengths
  • Seasoning (A)
  • ¼ tsp salt
  • ¼ tsp pepper
  • Pinch of sugar
  • ½ tsp light soy sauce
  • 1 tsp cornflour
  • 1.7 litres superior stock
  • (B)
  • 2 tbsp light soy sauce
  • 1/8 tsp thick soy sauce (for colour)
  • Salt and sugar to taste
  • Thickening
  • 3 ½-4 tbsp cornflour
  • 100ml water
  • Garnishing
  • Some sliced red chilli
  • 2-3 tbsp black vinegar


  1. Marinate pork slices and prawns with seasoning (A). Heat oil in a wok and sauté garlic until fragrant. Add superior stock and bring to a boil.
  2. Put in marinated pork and prawns. Add seasoning (B) and simmer for 4-5 minutes. Add noodles and bring to a slow gradual boil.
  3. Add mustard green and cuttlefish. Stir in thickening to mix. Bring to a simmering boil.
  4. Adjust with black vinegar to taste. Dish out and serve hot with a garnishing of sliced red chilli.
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