½medium cabbageshredded, 1cm width (or use equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4cm pieces)
3tablespoonsof thick soysometimes called caramel soy
2tablespoonsof oyster sauce
1tablespoonof light soy
500gof Hokkien noodles
2cupsof chicken stock or water
Instructions
Instructions
Heat oil in a medium sized wok and sauté garlic until slightly golden.
Combine pork 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.