This thick noodle is particularly famous in Kuala Lumpur, known to be cooked in super high heat charcoal style, used to be my favorite choice for Dai Chao (Hawker stir fry foor).
I have been craving for this noodle for sometimes, so much so that I actually went to buy pork belly to make the crispy pork lard that, in my opinion, is essential for this noodle dish.
It is not easy when you can't just pick up the car key and head out for something you like on the street!
1 packet of udon or thick noodle
1 1/2 cup of stock or water
2-3 fish ball（sliced）
1 piece of chicken or pork（Thinly slice and marinate with some pepper powder, salt and sesame oil for 20 minutes
1 small bunch of chinese mustard green/Choy Sum or cabbage (cut into 2 inches in length)
1 tsp Fried Shallot slices
1 tsp Crispy Pork Lard (Chu Yao Zha)
1 tbsp Pork Lard
1 tbsp Minced garlic
1/2 tsp Oyster Sauce
1/2 tsp Sugar
1 tsp Dark/sweet soy sauce
1 tbsp Soy Sauce （or to taste）
In a cooking wok, add 1 tbsp of pork lard and some oil, stir in minced garlic until fragrant.
Add fish ball and chicken/pork, stir until the meat changes color, add stock/water and bring to boil.
Add noodle and continue cooking until noodle become soft, about 5 minutes.
Note: If you use udon noodle, cook a little longer time, otherwise, reduce cooking time and stock/water accordingly, depending on the kind of noodle you choose.
Season with soy sauce, dark soy sauce and sugar, add shrimp and vegetable, when the shrimp turned red and is cooked, the gravy should be also relatively thick now. It is time to serve.
Sprinkle some fried shallot and crispy pork lard before serving.
I sometimes like it with a little bit of sambal belachan...
中文版，For Chinese，Click --》福建大碌面