800 g hokkien noodle or japanese udon
80 g cabbage, washed and cut wedges
80 g headless shrimp, washed and deveined
50 g pork belly, thinly slice
3 cloves garlic, peeled and mince
2 tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon thick soy sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon squid sauce
3 dash pepper powder
21/2 tablespoon vegetable oil
Heat up the wok, add vegetable oil and fry pork belly for 15 seconds, add in the shrimp to fry.
Add in the cabbage wedges and hokkien noodle or japanese udon to fry.
Add in the oyster sauce, light soy sauce, thick soy sauce, sugar, salt, squid sauce and pepper powder.
Continue to fry until everything in the wok coated with sauce. Serve with cut chili padi or vietnamese