Porridge, Rice, Noodle - Fried Noodles


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	Porridge, Rice, Noodle
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Fried Noodles


Ingredients	·600g thick cooked noodle, washed and drained ·150g pork, sliced ·100g pork liver, sliced ·150g cuttlefish, sliced ·150g prawns ·150g mustard green, cut into 4 cm length ·50g fat meat, diced ·1 tbsp chopped garlic ·2 tbsp oil

Seasoning for meat (mixed)	·2 tsp corn flour, 2 tbsp water and 1 tsp salt

Gravy sauce	·1 tsp salt, 2 tbsp soy sauce ·2 tbsp dark soy sauce ·2 cups stock/water, 1 tsp sugar ·1 tsp pepper, 1 tsp monosodium glutamate


	· Steamed Rice With Crabs
	· Traditional Flat Egg Noodles

Method to COOK!

1.	Mix all the sluiced meat, pork liver, prawns, cuttlefish with seasoning, season for a while.

2.	Heat up wok, fry diced fat meat until golden brown, dish and leave to cool.

3.	Add 2 tbsp oil into the lard, stir-fry chopped garlic until fragrant, mix in all the seasoned meat and stir-fry for a while.

4.	Pour in the gravy sauce, add in thick cooked noodle, mustard green, cover and cook until almost dry, mix well with fried diced fat meat cubes and serve hot with chilli sauce.

Note

this serve for 6-8 people.