Manu and Clarissa Feildel’s family favourite Hokkien noodles

Ingredients

• 250 g (9 oz) pork scotch fillet, thinly sliced
• 1 bunch choy sum
• 1 kg (2 lb; 4 oz) Hokkien noodles
• 100 ml (3½ fl oz) peanut or vegetable oil
• 3 small garlic cloves, finely chopped
• 12 raw prawns (shrimp), peeled and deveined, tails intact
• 250 ml (9 fl oz; 1 cup) chicken stock
• 1 Tbsp soy sauce, plus extra to taste
• 1 large brown onion, diced
• sea salt, to taste
• 2 fresh long red chillies, thinly sliced (optional)
• 1 tbsp Chinese rice wine
• 1 tsp freshly ground white pepper
• ½ tsp sea salt
• ¼ tsp sugar
• 2 tbsp oyster sauce
• 2 tbsp cornflour (cornstarch)