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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Add 0.5 tbsp soy sauce and 0.5 tbsp potato starch to 80g sliced pork, mix thoroughly by hand until evenly coated, then set aside.
Watch out
Do not add excessive starch, otherwise the pork texture will become thick and pasty.
Be careful when handling hot oil to prevent splashing and burns.
Heat the wok over high heat, pour in 2 tbsp cooking oil to coat the surface, heat until oil streaks appear, then pour out excess oil.
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The wok must be hot enough to create a non-stick effect, otherwise the noodles will stick.
Control the heat carefully when tossing to prevent food from spilling onto the open flame.
Pour 500g flat rice noodles into the wok, add 1 tbsp soy sauce, stir-fry vigorously over high heat for about 20 seconds until evenly colored and fragrant with wok hei, then transfer to a deep serving plate.
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Toss noodles quickly and avoid chopping them with the spatula, otherwise they will break into pieces.
Add 1 tbsp cooking oil into the wok, add 1 tbsp minced garlic and stir-fry until slightly golden, then add the marinated 80g pork slices and 4 prawns, stir-frying until the pork turns pale and prawns turn pink.
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Watch the garlic carefully as burnt garlic turns bitter
cook meat and prawns until just half-cooked before adding liquid
Be cautious of hot steam and liquid splashing when pouring hot water.
Pour 500ml hot water into the wok, season with 1 tsp chicken powder, 0.5 tsp sugar, 0.25 tsp salt, 0.25 tsp white pepper, and 1 tbsp soy sauce. Once boiling, add 100g choy sum and cook for 15 seconds until bright green.
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Do not overcook choy sum, otherwise it turns yellow and loses crunchiness.
Mix 2 tbsp potato starch with 3 tbsp water to make starch slurry. Pour it into the boiling soup while continuously stirring until the gravy becomes thick and smooth.
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Pour the slurry slowly while stirring continuously, otherwise lumpy clumps will form in the gravy.
Lightly beat 2 eggs and pour them in a circular motion into the bubbling gravy. Gently push with the back of the ladle to form silky egg ribbons, then drizzle 0.5 tsp sesame oil and turn off heat.
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Do not stir vigorously after adding eggs, otherwise they will shatter into tiny bits instead of forming silky ribbons.
Pour carefully as the hot gravy can cause severe burns if splashed.
Ladle the piping hot egg gravy, pork, prawns, and choy sum evenly over the stir-fried flat rice noodles in the serving dish, then serve hot.
Watch out
Pour the gravy evenly so every mouthful of noodles is coated with the rich sauce.
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