2 Tbs vegetable oil
2 cloves garlic, finely chopped
250g pork neck or chicken, finely sliced
100g fish cake sliced into 5 mm thick pieces (optional – available from Asian grocers)
10 medium green prawns shelled, deveined and halved length ways
1/2 medium cabbage, shredded (1cm width) OR equivalent amount of Chinese cabbage, choy sum or bok choy, sliced into 4 cm pieces
3 Tbs thick soy*
2 Tbs oyster sauce
1 Tbs light soy
500g hokkien noodles
2 cups chicken stock or water
Heat oil in a medium sized wok and sauté garlic until slightly golden. Combine pork, fish cake and prawns in wok and stir fry until cooked through and then add cabbage. Stir fry for a further 2 mins.* Add caramel soy, oyster sauce, light soy, noodles and chicken stock or water. Simmer until cabbage and noodles are just tender and stock has reduced a little. Serve immediately.
* If using other Asian greens (which are a more watery vegetable), add at the end while noodles are simmering, so as not to overcook the vegetables. You want them to retain a nice crunch.