1 packet of Yellow hokkien mee (noodle), rinsed with hot water
1 piece of rice vermicelli (pre-soaked in hot water)
handful of cabbage, sliced
10 prawns or shrimps (deveined)
120gm lean pork (thinly sliced and marinated in light soy, pepper and sesame oil)
3 pips of garlic, chopped finely
Seasoning (to taste)
light and dark soy sauce
salt and pepper
- Cut the piece of pork fat into cubes. Heat the wok, and place the cubed pork fat in it. No oil is required because the fat will melt. When pork cubes are crunchy and golden, remove from oil and set aside.
- Add in the chopped garlic to the oil remaining in the work, then add in the pork followed by the shrimp. Remove shrimp (to avoid overcooking). Then add in the sliced cabbage.
- Put in the noodles and vermicelli and water, followed with all the seasonings. Cover and simmer till noodles are tender. Taste.
- If noodles are tender, serve immediately. This noodle dish is best accompanied with sambal belacan.