Hokkien Noodles

By: Justin

500g pork fillet (sliced thinly)
2 clove garlic (chopped)
1 fish cake (sliced thinly)
1 hokkien noodles pack (1kg) - blanched in hot water and remove after 3-5 mins - follow as per pack instructions
600g prawns (cleaned and peeled)
quarter cabbage (cut into 1 inch rectangle sized)
4 tbsp Lee Kum Kee Oyster Sauce
3 tbsp Lee Kum Kee chicken powder
3 tbsp Lee Kum Kee soy sauce
4 tbsp caramel thick sauce
1 bowl water
1 part of thin vermicelli noodles (soaked)

Blanch hokkien noodles in hot water and drain after 5 minutes. Follow as per pack instructions. Soak Vermicellin noodles in normal water until soft, then drain.
Heat up wok and add oil. Add garlic and stir fry until aromatic.
Add pork fillet and stir fry until almost cooked, then add fish cake. Stir fry.
Add cabbage into wok and stir fry until soft as desired
Add oyster sauce, chicken powder, soy sauce and caramel sauce. Add 1 bowl of water and let it boil.
Once boiled, add in noodles (hokkien and vermicelli) and mix until the sauce is soaked into noodles. Add in prawns at the end as they cook fast.
Once prawns turn pink, turn off heat and serve while hot. Pair hokkien noodles with sambal belacan and lime.