Pu Tien Lo Mein

300g xing hua noodle or 1 pkt of U-Main from supermarket

Ingredients: (A)
30g dried prawns - soak, drain
10 nos red shallot - slice

Ingredient (B)
100g pork belly - cut into strips - marinate with a little light soya sauce and cornflour
5 nos black mushroom - cut into strips

Ingredient (C)
150g White long cabbage - chop
150g green cabbage - Chop

Ingredient (D)
1500ml soup stock or 2 cube chicken stock + 1500ml hot water

Ingredient E)
20 nos of raw prawns - tail-on
100g white clam - soak for a few hours


Garnish
section of chinese celery - optional


Method :
Heat oil in wok and add in ingredient (A)dried prawns and shallot. Stir fry till fragrant.
Add in ingredient (B)pork and mushroom. Stir till pork is cooked.
Add in ingredient (C) vegetable. Stir, mix well.
Add in ingredients (D)soup stock. Bring to boil.
Add in noodle. Keep stirring, if not it will stick together.
Approx. 10 mins. Add in ingredient (E) prawns, clam. Stir till cooked and clam open up.
The soup gravy will be starchy and thick.

Garnish with chinese celery.

Note : Must do noodle tasting to see whether you like the degree of softness.