600 gm flat rice noodles – loosen up with a pair of chopsticks
200 gm lean pork – sliced
a bunch of kailan – washed and break into pieces
some sliced cut carrots
1 tbsp chopped garlic
3 bowls water
2-3 eggs – lightly beaten
2 tbsp cornstarch + 2 tbsp water [thickening]
2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp msg or chicken stock granules
- Soak kailan in water with a pinch of bicarbonate soda for 10 minutes. Rinse, drain and break into pieces.
- Marinate meat slices with some light soy sauce, dash of pepper and some cornstarch.
- Heat a non stick wok with a teaspoon of oil [need little oil as the flat noodles are oily], add in noodles, spread out evenly so that the noodles will be a little charred [fragrance] or has the so called ‘wok hei’. Seasoned with 1 tablespoon of oyster sauce. Stir fry to mix well, dish up on serving platter.
- Using the same wok, add in 1 tablespoon of oil, saute garlic until aromatic. Add in meat slices. Fry until it turns white. Add in water.
- Bring to boil, add seasoning to taste, boil for 1-2 minutes.
- Add in kailan and carrots. Stir to mix well, thicken with cornstarch water.
- Lower heat, pour in eggs. Need not stir the gravy. Off heat.
- Scoop over fried noodles. Serve immediately with cut chillies or sambal belacan.