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1
Heat up a pot of water to cook the egg noodles.
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2
Divide your bag of noodles into halves or thirds. Spread one batch onto a microwave-safe plate and microwave it for 1 minute 30 seconds.
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3
Flip the noodles onto the other side and repeat for another 1 minute 30 seconds.
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4
Set up an ice bath in a large bowl or in the sink.
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5
Put the microwaved noodles into the boiling pot of water.
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6
Once it's almost to your liking, use a pasta ladle (or chopsticks) to transfer the noodles into a colander with cold water running.
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7
As soon as the noodles are cool to touch, I put it straight in for an ice bath. After a minute, take the noodles out to strain in a colander.
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8
Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
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9
Repeat these steps to cook the rest of the noodles.
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10
Separate each choy sum stalk and remove the tips of the leaves.
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11
Wash the choy sum 2-3 times in lightly salted water and drain in a colander.
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12
Heat up a wok or pan and add 2-3 tbsp of cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp of chicken bouillon powder.
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13
After 2 minutes, add the leaves in along with 1/2 tsp of chicken bouillon powder. As soon as the greens are cooked, plate it.
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14
Lightly beat the eggs with 1 tsp chicken bouillon powder and 1 tbsp Squid brand fish sauce until combined.
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15
Add 1 tbsp cooking oil into a hot pan and turn the heat to medium. Pour in some of the egg mix (I use a soup ladle to ensure they're all roughly the same size) and swirl the egg around until there is a thin layer across the pan's surface. Keep it on medium heat until the egg is no longer runny.
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16
Use any utensil to fold the egg crepe onto itself from either side.
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17
Plate the cooked egg crepe then repeat until all the mixture is done.
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18
Thinly slice the BBQ pork and egg crepe.
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19
In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
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20
Heat up a wok or small pot with a tbsp of cooking oil.
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21
Once the wok or small pot is hot, pour the mixed sauce in and simmer for 2-3 minutes until the sugar has caramelised.
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22
In a large mixing bowl, put some egg noodles and 2-3 tbsp of sauce in. Mix until well combined.
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23
Mix in a handful of BBQ pork, egg, choy sum and fried onion until well incorporated.
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24
Give the noodles a taste to see if it needs more sauce or more noodle.
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25
Repeat the mixing steps until all the noodles, sauce and toppings are combined.
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26
If you like it with a kick, drizzle some chilli oil or Sriracha over it, otherwise enjoy as is!
