This one is a family favourite, and one I 'tailored' from seeing on TV once. It is based on pork but works equally well with duck, and to a lesser extent chicken. It is a basic stir fry dish with Ginger and Chilli to give it that distinctive Malaysian feel.

Ingredients:-

Large helping of pre cooked Noodles

1 Family pack of pork pieces (or left over roast pork)

1 pack mushrooms - sliced (preferably Shitake but any you prefer)

Cabbage Finely Shredded

Red Pepper sliced

Green Pepper sliced

3 chopped spring onions for garnish 

1 Red Chilli finely chopped

4 Cloves Garlic crushed & chopped

1 piece Ginger grated (same size as Chilli) 

Salt

Pepper

Dark Soy Sauce

Sweet Soy sauce

Oyster sauce

Sugar

Vegetable Oil

Sesame Oil

Boiling water

First put 3 tablespoons of Vegetable Oil in a Wok and heat in a high flame. Fry the pork until it is crispy or done to preferred taste. Once cooked remove from pan and keep to one side.

Add 2 tablespoons each of Vegetable and Sesame Oil, on a high heat fry the garlic, ginger and Chillis for 30 seconds. Add the noodles and 2-3 tablespoons of Dark Soy Sauce and fry for a further 30-60 seconds. Add cabbage and mushrooms fry for another 30 seconds. Remember to mix and stir continuously during frying.

Add 3 tablespoons of Sweet Soy, 2 tablespoons Oyster sauce,  1 tablespoon of sugar, 1 cup boiling water, salt and pepper. More water can be added if more sauce is preferred. Cook for a further 1 minutes stirring continuously, add peppers and cook for 1 more minute.

Serve with plain boiled basmati rice and garnish with spring onions.

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