Foryoueats: Hong Kong Crispy Noodles with Pork and Prawn | Marion's Kitchen

Ingredients

• 200g (7 oz) fresh Chinese egg noodles or wonton noodles
• vegetable oil (enough to lightly coat the bottom of your pan)
• 3 garlic cloves, finely chopped
• ½ onion, diced
• ¼ cup diced carrot
• 50g (1.7 oz) thinly sliced pork
• 8 large prawns/shrimp
• 3 baby bok choy
• 4 Chinese cabbage leaves, cut into bite-sized pieces
• 2 tbsp Chinese Shaoxing cooking wine
• ¾ cup chicken stock
• 1½ tbsp corn flour (cornstarch) mixed with 2 tbsp water
• ¼ tsp ground white pepper
• Stir-fry sauce:
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp sugar