I’ve halved the amount of noodle she called for in the original recipe and I usually switch it out for thick rice noodle – personal preference. The addition of eggplant and szechuan pepper is also mine. The szechuan pepper is of course distinctly NOT malaysian but I like it. I’ve also doubled the quantity of thick soy. Again personal preference. I found it to be a lovely but mild flavour in the original recipe and I wanted to give it a bit more juice.
- 2-3 Tbs vegetable oil
- 2-3 cloves garlic, finely chopped
- 250g pork neck or chicken, finely sliced
- 100g fish cake sliced into 5mm thick pieces (optional and available from Asian grocers)
- 10 medium green prawns, shelled, deveined and halved length ways
- 1/2 medium cabbage, shredded, 1cm width OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces
- 1/2 large eggplant, cubed
- 6 Tbs thick soy (sometimes called caramel soy or soy paste but is NOT kicap manis or dark soy)
- 2 Tbs oyster sauce
- 1 Tbs light soy
- 250g hokkien noodles
- 2 cups chicken stock or water
- 1 teaspoon szechuan peppers
- Heat oil in a medium sized wok and saute garlic until slightly golden.
- Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.
- Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water.
- Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.
- If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.