100g pork fat (optional), diced and stir-fried until light brown and crispy, then drained well
100g Chinese cabbage (wong nga pak), cut into 1cm strips
1/2 tbsp minced garlic
2 tbsp oil
1 tsp light soy sauce
1 tbsp oyster sauce
Dash of pepper and monosodium glutamate
1/2 tsp salt, or to taste
1/2 tsp sugar, or to taste
1/2 tsp chicken stock granules
1 tbsp thick soy sauce (for added colour)
1 cup stock or water
Scald noodles in boiling water for one minute. Drain and steep in cold water until noodles are soft. Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.
Season chicken with ingredients (A) and prawns and squids with ingredients (B). Set aside for 10-15 minutes.
Heat oil in wok and saute garlic until lightly browned and fragrant. Add meat and stir-fry well. Stir in prawns and squids and toss lightly. Put in noodles and sauce ingredients, and toss well. Add chinese cabbage and chicken stock. Stir well, cover wok and simmer over medium-low heat. (Add more thick soy sauce for colour if preferred.)
Remove the wok cover and lower the heat. Simmer noodles for a short while till gravy is thick. Sprinkle a few pieces of pork crisps (optional). Turn up the heat and stir the noodles briskly. Dish out and serve with sambal sauce.