800 g thick flat yellow noodles
150 g small prawns – shelled leaving tails intact
150 g meat (pork/chicken) sliced
1 piece fish cake – sliced
2 eggs – lightly beaten (optional)
4 cloves garlics – minced
3 pieces wong bok (cabbage) – cut
3 stalks cai xin – cut
1/2 carrot – sliced
1 red chilli – sliced
Crispy vegetarian/pork lard (optional)
1000 ml chicken stock
1/4 tsp each – salt and corn flour
Dash of pepper
1/2 tbsp oyster sauce
1 tsp abalone sauce
1 tbsp Feng He light soy sauce
3-4 tbsp Feng He dark soy sauce
1/2 tsp sesame oil
1 tbsp ABC kicap manis
1 tsp pepper
1) Marinade meat and prawns with seasoning ingredients for 30 minutes. Set aside.
2) Heat oil in a wok over medium high heat till hot, pour in eggs and scramble till bubbles appear, add garlic and stir fry till fragrant. Add meat and stir fry until it change colour. Then add prawns, fish cakes and toss well for 30 seconds.Add in chicken stock and bring it to a boil over high heat.
3) Add sauce ingredients, stir to mix well and add in noodles and assorted vegetables. Stir and cover wok for 8 – 10 minutes or until sauce thickens. Remove cover and stir with a pair of chopsticks till well mixed. Dish out to serving plate and topped with crispy vegetarian lard and red chilli. Serve with Sambal belacan.