Recipe Ingredient
- 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
- (B)
- 2 tbsp light soy sauce
- 1/8 tsp thick soy sauce (for colour)
- Salt and sugar to taste
- Thickening
- 3 ½-4 tbsp cornflour
- 100ml water
- Garnishing
- Some sliced red chilli
- 2-3 tbsp black vinegar
Instructions
- 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.
