400g henghua bee hoon
6 shallots thinly sliced
4 cloves garlic, minced
1 fish cake sliced
15 fresh prawns, cleaned
200g lala washed and cleaned well
150g lean pork sliced thinly (I replaced it with 1 can of stewed pork chops)
5 pieces of mushrooms (soaked and washed clean)
300g cabbage cut into strips
1 cup chicken stock
1 tablespoon light soya sauce
1 tablespoon shaoxing wine
1/2 teaspoon salt
Pinch of white pepper to taste
Some fried peanuts with skin on
Few pieces of seaweed fried crisp and shreds
2 eggs fried and cut into strips
Soak Henghua Bee Hoon in cold water for about 15 minutes. Drain and set aside.
Heat up a non-stick wok with some oil and fry the shallots and garlic till fragrant.
Add lala and pork, then the cabbage, prawns, fish cake and mushrooms stir fry them well. Add shaoxing wine and season with light soya sauce to taste. Stir in the chicken stock and bring to a boil. Cover for a few minutes to allow the lala to steam. When lala have opened, add in the Henghua Bee Hoon and toss over high heat until most of the liquid had been soaked up.
Dish out and top each plate of Henghua Bee Hoon with egg strips, peanuts and seaweed shreds. Serve hot and enjoy.