Ulu Yam Lor Mee


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

2 tbsp light soy sauce
1/8 tsp thick soy sauce (for colour)
Salt and sugar to taste

3 ½-4 tbsp cornflour
100ml water

Some sliced red chilli
2-3 tbsp black vinegar


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.

Put in marinated pork and prawns. Add seasoning (B) and simmer for 4-5 minutes. Add noodles and bring to a slow gradual boil.

Add mustard green and cuttlefish. Stir in thickening to mix. Bring to a simmering boil.

Adjust with black vinegar to taste. Dish out and serve hot with a garnishing of sliced red chilli.

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