If these noodles sound like Greek to you, do hop over to Wikipedia to read about these 'silver needle noodles' as they're called in Hong Kong.
These noodles are a bit oily so that they won't stick to each other. Hence when we fry them, we don't need to put in much oil.
- 500 gm loh shee fun
- 150 gm pork fillet
- 300 gm choy sam - cut into bite size lengths
- 200 gm prawns
- 5 pips of garlic - chopped
- Dark soya sauce, amount to your liking
- Oil for frying
- Salt/light soya sauce to taste
- 1 tsp each - light soya sauce, sugar, sesame oil
- 1/2 tsp each - salt, dark soya sauce
- Dash of pepper
- Wash and cut up the choy sam, separate out the stems and the leaves.
- Saute the chopped garlic with some oil till fragrant, add in the pork fillet, stir-fry.
- Add in 1/2 cup water and when the meat is thoroughly cooked, toss in the choy sam stems, fry for a while, then the leaves, stir-fry.
- Toss in the noodles, stir-fry, make a small well in the centre and add in the prawns. Continue frying and add in some dark soya sauce and a bit of sugar. Add salt to taste.
- Dish out on plate and serve with chopped bird's eye chillies and light soya sauce.