There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. In areas where gailan can not be easily obtained, broccoli is often used as a substitute.
Ingredients:
- ½ cup wide rice noodle
- 300 grams shrimp and squid, sliced thinly
- 2 heads of broccoli, cut into well pieces
- 2-3 baby corn slice into well pieces
- 4 cloves garlic, chopped
- ¾ cup chicken stock (or water)
- 2 tablespoons corn starch
- 3 tablespoons sweet black soy sauce
- 1 tablespoon preserved black beans, lightly rinsed
- ½ tablespoon sugar
- 2 tablespoons fish sauce
- 1 teaspoon white pepper
- If you do not use fresh noodle, you need to pre-soak dried rice noodle in warm water for at least an hour. Drain well before use.
- Heat oil in a wok over medium heat, add noodle and stir it.
- Then, pour in thick sweet black soy sauce.
- Stir thoroughly to coat noodles, remove and set aside on serving plates.
- Heat oil in a wok, add garlic and stir until aromatic.
- Then add pork and keep stirring until nearly cooked, add broccoli.
- Stir until the broccoli is cooked, then pour in the chicken stock and add black bean sauce.
- Add slice squid and shrimp, fish sauce (1 tablespoon) and white pepper, and corn starch, stir until mixed well.
- Wait until the soup is boiling, then slowly add corn starch solution.
- Stir until thicken. Add sugar and fish sauce according to your desired taste.
- Pour the thicken soup over prepared noodles and serve immediately.
