福建炒面

Ingredients

500g fat yellow noodles (tai lok meen)

100g meat (pork or chicken, marinate with salt, pepper, wine, sesame oil and flour)

150g medium prawns, shelled (leave tails intact)

Garlic & shallot

chickien stock

100g Chinese cabbage, cut into 1cm strips
Seasoning:

1 tsp light soy sauce

1/4 tsp dark soy sauce

Salt to taste

A dash of pepper and MSG
1 tbsp oyster sauce

100g pork fat, cut into cubes and fried till crispy (keep the oil)

Method
Use the lard (from frying the pork fat) to fry the garlic , shallot, meat and prawns. Add in one teaspoon light soy sauce and a few drops of dark soy sauce. Mix in the Chinese cabbage and add one and a half bowls water or stock.

Then add in the noodles, mix well, cover wok with lid and simmer over high heat. Add more dark soy sauce for colour. Pour in chicken stock.

Add in the rest of the seasoning ingredients and more lard. Lower the heat slightly and simmer noodles till gravy is thick. Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles.