Ingredients

The following ingredients have 6 Servings
  • 500g Lomi or any thick egg Noodles
  • 1 1/2 cup pork belly, cubed into small pieces
  • 10 pcs squid balls, cut in half
  • 12 pcs medium sized prawns
  • 1/4 head cabbage shredded
  • 1 pc large carrot, julienned
  • 6 cups chicken stock
  • 2 tbsp cornstarch
  • 3 eggs, beaten
  • 6 cloves garlic minced
  • 1 shallot, finely chopped
  • oil
  • pepper
  • fish sauce

Instruction

  • Cook Lomi noodles according to packet instructions, once cooked, drain and rinse with tap water then set it aside.
  • In a pot add small amount of oil then fry pork belly until golden brown. Remove from pot then set aside.
  • Add garlic and shallots then sauté for 1 minute.
  • Add and fry the squid balls.
  • Add the soup stock then bring it to a boil.
  • Add the shrimps and fried pork, simmer for additional 2 minutes
  • Mix cornstarch on a small amount of water and pour in the pot simmer for 2 minutes
  • Add the noodles, carrots and cabbage into the pot bring it again to a boil then add water if necessary, once boiling turn off the heat then add the eggs while continuously mixing.
  • Season with pepper and fish sauce then serve.