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
Instructions
- 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.
- 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.
