Ingredients
Scale
- 3 thin strips Pork belly (70g)
- 2 tsp Garlic, finely chopped
- 6 pcs Fish cake, thinly sliced
- 2 pcs Fish ball
- 3 Prawns, peeled and deveined
- 1 stalk Choy sum
- 1/2 a stalk Spring onion, finely chopped
- 1 Yee me (clay pot noodles)
Sauce
- 1 tbsp Potato starch
- 1/2 tsp Chicken bouillon powder
- 1/2 tsp Yumyum, MSG
- 1/2 tsp Sugar
- Pinch of white pepper
- 1/2 tsp Oyster sauce
- 1 tsp Sesame oil
- 1 tbsp Cooking wine
- 2 cups Water
- 1 tsp Dark soy
- 1 tsp Maggi sauce
Instructions
- Heat 1 tbsp of oil in the wok over high heat and add the prawns, fish cake and fish tofu
- Cook, stirring, for 3-4 minutes until cooked through, remove from the heat
- Heat 1 tbsp of oil in the wok over high heat and cook the pork belly with garlic for 2-3 minutes, or until cooked through, remove from the pan
- Combine the potato starch and water in a jug until completely dissolved
- Reduce the heat to medium and add all the sauce ingredients into the wok
- Turn the heat up to high heat and cook the sauce, stirring constantly, until boiling and slightly thickened
- Heat your sizzling plate or frying pan over high heat
- Add the noodles, protein and choy sum to the heated plate
- Pour the sauce over the noodles and crack an egg on the side
- Serve immediately
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Malaysian
Nutrition
- Serving Size: one portion
- Calories: 463
- Sugar: 3.8 g
- Sodium: 1917.8 mg
- Fat: 27.8 g
- Carbohydrates: 34.5 g
- Protein: 19.3 g
- Cholesterol: 122.3 mg