Ingredients:1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon kecap manis
Toppings:
12 shrimp (peeled and deveined)
12 thin pieces of pork meat
12 bay scallops
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
5 stalks chinese mustard green/choy sum (cut into 2-inch length)
1 1/4 cup water
3 cloves garlic (minced)
Starch:
2 tablespoons corn flour
1/4 cup water
Seasoning:
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste
Method:
-Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
-Break the flat rice noodles off by peeling the layers. Set aside.
-Heat up a wok and add 1 1/2 tablespoon of cooking oil.
-Toss in the vermicelli and do a quick stir.
-Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli.
-Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
-Repeat the same for the flat rice noodles. Dish up and set aside.
-Add some oil in a wok and stir-fry the minced garlic until fragrant.
-Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
-Add the chicken broth and 1 1/4 cup of water immediately.
-Add in all the seasoning and bring it to boil.
-Add in the starch mixture to thicken the gravy.
-Add in the mustard green, do a quick stir and turn off the heat.
-On a plate, place the fried vermicelli and flat rice noodles equally.
-Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
