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1
Place noodles in a large pan of boiling water and cook until just tender.
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2
Drain noodles in a colander.
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3
Spread out on a clean tea towel to dry.
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4
Cut onion into quarters or eighths and separate layers.
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5
Cut carrot into thin strips.
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6
Cut spring onions into 5 cm lengths and the capsicum into 2.
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7
5 cm squares.
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8
Heat 1 Tablespoon of the oil in a heavy-based pan.
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9
Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp cake has formed.
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10
Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
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11
Remove noodles to a plate and keep warm.
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12
Repeat this procedure with the remaining noodles.
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13
Heat remaining oil in a wok and cook the garlic and ginger until light golden.
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14
Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
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15
Add the ham fat, pork and char sui sauce and cook a further minute.
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16
Add bean sprouts and toss for a few seconds.
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17
Dissolve the cornflour in a little of the stock.
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18
Add with the remaining stock to wok.
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19
Stir until the liquid boils and thickens.
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20
Place noodle cakes on a serving platter and use a knife to break them up.
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21
Pour pork mixture over.
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22
Serve immediately.
