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

Recipe Ingredient

  • 250g lean pork
  • 2 litres fresh chicken stock
  • 200g prawns, keep shells intact
  • Seasoning (A)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp light soya sauce
  • 1 kg fresh yellow noodles
  • 1 cup bean sprouts, tailed
  • 3 hardboiled eggs, cut into wedges or halved
  • Seasoning (B)
  • 2 tbsp light soya sauce
  • 1/2–3/4 tsp thick soya sauce
  • Salt to taste
  • 1/2 tsp monosodium glutamate
  • Thickening
  • 3–3½ tbsp corn flour mixed
  • 100ml water
  • 2 eggs, lightly beaten
  • Chilli and garlic sambal
  • 3 tbsp chilli paste
  • 3 tbsp oil
  • 1/8 tsp salt or to taste
  • 6 cloves garlic
  • 2 tbsp chicken stock
  • 1/8 tsp salt


  1. Marinate pork with seasoning (A) and set aside. Bring chicken stock to a boil.
  2. Add in pork and simmer for 10 minutes. Remove and set aside to cool then cut into thin slices.
  3. Add seasoning (B) to the stock and bring to a simmering boil.
  4. Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.
  5. Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.
  6. Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.
  7. Serve with chilli garlic sambal.
  8. Chilli Garlic Sambal
  9. Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.

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