Ingredients


200 g thinly sliced pork fillet
300 g sliced Chinese kale, stalks and leaves separated
150 g bean sprout
2 eggs
300 g flat noodle
1 tbs. crispy garlic in oil


Seasonings


¾ tbs. sugar
1 tbs. fish sauce
1 ½ tbs. oyster sauce
2 tbs. preserved soy bean paste
½ tbs. dark soy sauce

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How to cook : 

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1. Preheat and lighly grease the wok, add thinly sliced pork fillet to stir fry until cooked and add crispy garlic in oil to stir fry together until fragrant.

2. Add flat noodle, season with sugar, fish sauce, oyster sauce, preserved soy bean paste and dark soy sauce and mix very well.

3. Move the stir fried noodle to one side, crack the egg open and add to the wok and use the angle of the spatula to lightly beat the egg. Then, cover the lightly beaten egg with the stir fried noodle. Await for a moment for the egg cook, add the stalk of Chinese kale and revese the noodle to cover the Chinese kale’s stalks. Add leaves of the Chinese kale and bean sprout, revers the noodle to cover Chinese kale and bean sprout, again. When all vegetable are cooked, stir well again and turn the heat off.

4. Ready to serve.