Recipe Ingredient
- 400g fat noodles
- 75g meat (pork or chicken)
- (A):
- Pinch of salt
- Dash of pepper
- 100g prawns, shelled but with tails intact
- 100g squids, cleaned and sliced
- (B):
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/8 tsp pepper
- 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
- For Sauce:
- 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
Instructions
- 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.
