Ingredients
-
Noodle
-
300 g Kway Teow (thick-cut)
-
5 cloves Garlic; minced
-
1 1/2 Tbsp. Light Soy Sauce
-
1 Tsp. Cheong Chan Thick Caramel
-
4 Tbsp. Vegetable Oil
-
Meat & Vegetable
-
50 g Pork; thin slices
-
100 g Prawns and Squid
-
20 g Fish Cakes; sliced
-
1 Bunch Choy Sum; chopped
-
2 Tbsp. Crispy Fried Shallots
-
Gravy
-
4 Cups Chicken Stock
-
1 Tbsp. Shaoxing Wine
-
1 1/2 Tbsp. Light Soy Sauce
-
3/4 Tsp. Chicken Stock Powder
-
1/2 Tsp. Sugar
-
To Taste Salt & Pepper
-
2 Tsp. + 3 Tbsp Potato Starch + Water
-
2 Eggs; lightly beaten
Directions
Steps
1
Done
|
PreparationSliced pork - seasoned with salt, pepper, soy sauce, sesame oil, cornflour and a pinch of baking soda Prawns & squid - seasoned with salt, pepper and a pinch of baking soda Choy Sum - blanched in boiling water and drained |
2
Done
|
NoodleHeat up 3 tbsp oil in the wok and fry the rice noodles, add light soy and dark soy sauce. Fry on high heat for about 2 minutes, allowing the noodles to sear until slightly charred. Transfer to a large serving dish / bowl and top with blanched choy sum. |
3
Done
|
Meat & VegetableHeat up 2 tbsp oil in the wok and fry the sliced pork until almost cooked. Push it aside and add the garlic to fry. Add the fish cake and fry till lightly brown. |
4
Done
|
GravyNext, add sauce ingredients and bring to a boil. Add the prawns and squid at this stage. Check for seasoning. Add more broth or water if the sauce has reduced. When the sauce is simmering, add starch mixture, stir until it comes to a boil. Turn off the heat. Add beaten eggs and stir quickly until eggs start too cook and gravy turns opaque and creamy. |
5
Done
|
ServeLadle the gravy over the noodles and top with crispy fried shallots. Serve immediately, preferably with some pickled green chillies or sambal. |