1 pack of Taiwanese yu mien (oily noodle)
1/2 English cucumber, seeded and julienned
3-4 red chillies, seeded and julienned
4-5 eggs, beat and make into a very thin crepes, julienned
1/2 lb prawn, peeled. Reserved the shell for making 2 cups prawn stock
1/2 lb pork to make 2 cups pork stock. Slice the pork afterward thinly and put aside.
6-7 tbs soy bean sauce (Yeo's brand preferably) mashed up
sugar, salt and pepper to taste
2 tbs oil to fry
Heat up a pot of water until boil. Then blanched the noodle. Drain the noodle and put aside.
In a frying pan big enough to handle all the ingredients, heat up the oil. Then pour in the soy bean sauce and fry until fragrant. Put in prawn to fry and when prawn turn to pinkish, put in the noodle. Stir until mix then put in sliced pork and both pork and prawn stock a little bit at a time. Stir around and add more when needed. We want to cook the noodle until al dente and not over cook it.
When noodle cook, kill the stove. Serve the noodle with cucumber, julienned fry egg and sliced red chillies.