Fried Noodle with Vegetables

Photo: Anncoo

Ingredients

1/2 Yellow flat noodle

300 grams Chinese (Napa) cabbage 大白菜- shredded

200 grams Cai xin 菜心- cut to about 2 inches length

1 tablespoon Garlic- chopped

1 packet Frozen oyster (250 g)- thawed

200 grams Lean pork- cut to long strips

800 milliliters Chicken broth (Swanson Brand)

2 tablespoons Dark soy sauce

1 tablespoon Oyster sauce

Dash of pepper

Preparation

Rinse and shred Chinese cabbage to about 0.5 cm wide, cut cai xin to about 4-5 cm length, set aside.

Rinse oysters quickly under running water with a colander and drain.

Cut lean pork to long strips and season with little salt, pepper, sesame oil and cooking wine.

Heat up wok with little oil, add garlic and stir fry together with Chinese cabbage for a while, pour in chicken broth to boil (add a little more broth if you prefer more sauce), cover lid and lower heat to simmer for 20 minutes or until Chinese cabbage is soft and tender.

Heat up another pot of boiling water and blanch yellow flat noodle for 30 seconds, drain and immediately transfer noodle to the Chinese cabbage stock. Stir fry the noddle and Chinese cabbage together and boil for a few minutes, add dark soy sauce, oyster sauce, lean meat and cai xin, stir well, cover again and allow to simmer at medium heat for another 5-8 minutes. Check the salt level, if it is too salty add a little more water to it.

Then lastly throw in the oysters, add pepper and stir fry well with the noodle for 2-3 minutes at high heat and serve immediately.