150g Pork meat chopped

200g Flat noodles

2 tbsp Hoisin sauce

1 bunch Pak choy flowers

1 Onion chopped

150g Crab mushrooms (or other small mushroom)

2 tsp Corn flour in

1/2 cup Water

2 cloves Garlic chopped finely

1 small Carrot grated

2 pinches White pepper

1 tsp Sugar

2/3 cube Pork stock

1 tbsp Soya sauce

1 tbsp Kecap manis

2 drops Sesame oil

1/8 tsp 5 spice powder

4 tbsp Cooking oil




Text Size:

Smaller | Larger






If the pak choy flowers are getting a bit old (you can tell by snapping the stems - if they don't snap easily then they are too old) remove all the older stalks and keep only the young tips and leaves.



Blanch the flowers in boiling water and set aside



Heat a saucepan of water and cook the noodles until soft



Divide into three and put on plates



Heat a fry pan and add oil



Add the pork stock cube and break it up in the pan



Add garlic and fry until fragrant



Add onion and fry until soft



Add carrot



Add pork meat and cook until it starts to brown



Add mushrooms



Add hoisin sauce and stir through



Add sugar



Add soya sauce



Add kecap manis



Add corn flour / water mix and stir through



Add sesame oil



Add white pepper



Spoon over the noodles



Add the pak choy on top and mix everything together. Goes well with pickled green chillies.





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


Let's Eat Malaysian


Dorothy's Food Blog