Ingredients
- 1/2 packhor fun, or flat rice noodles
- 1/2 packvermicelli
- 3 tablespoon soil
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
- 12 shrimp, peeled and deveined
- 12 piece spork meat
- 12 bay scallops
- 12 thin piece sof fish cake
- 1/2 can chicken broth
- 5 stalk sChinese mustard green, choy sum, cut into 2 inch length (5 cm)
- 1 1/4 cup water
- 3 clove sgarlic, minced
- 2 tablespoon scorn flour
- 1/4 cup water
- 2 tablespoon soyster sauce
- 1/2 tablespoon soy sauce
- 1/8 teaspoon fish sauce
- 1/2 teaspoon sugar
- 2 dash eswhite pepper powder
- salt, to taste
Instructions
- Soak the vermicelli in warm water for 15 minutes, or until soft. Drain and set aside.
- Break the flat rice noodles apart by peeling the layers and set aside.
- Heat a wok and add 1 1/2 tablespoons of cooking oil. Toss in the vermicelli and stir quickly. Add 1/2 tablespoon of soy sauce and 1/2 tablespoon of kecap manis.
- Continue to stir the vermicelli until the soy sauce and kecap manis are well blended in. Keep stirring until the vermicelli are lightly burned or charred. Dish up and set aside. Repeat the same process for the flat rice noodles, then dish up and set aside.
- Add some oil to a wok and stir fry the minced garlic until fragrant. Then, add the pork, shrimp, bay scallops, and fish cake, and stir quickly.
- Add the chicken broth and 1 1/4 cups of water immediately. Incorporate all the seasonings and bring to a boil. Then, add the starch mixture to thicken the gravy. Finally, add the mustard greens, give it a quick stir, and turn off the heat.
- On a plate, arrange the fried vermicelli and flat rice noodles evenly. Pour the gravy and toppings over the noodles and vermicelli. Serve hot.
