Braised Noodles with Meat & Seafood

A very traditional Chinese braised noodles with meat and seafood.

Braised noodle with meat and seafoodIngredients:

  • 220g Dry Poh Chye Noodles or
    Ee Mee
  • 150g Lean Pork Loin
  • 150g White Fish Slices
  • 150g Shrimps
  • 200g Baby Kai Lan
  • 2 tsp Minced Garlic
  • 2 Tbsp Light Soy Sauce*
  • 1 Tbsp Oyster Sauce*
  • 1 tsp Sesame Oil*
  • 1 tsp Sugar*
  • Dash of Pepper*
  • 400ml Chicken Stock
  • 1 tsp Cornflour in 1 Tbsp Water


  1. Cook noodles in boiling water according to package instructions. Drain.
  2. Slice pork loin into thin slices, against the grain.
  3. Remove shell from the shrimps, but leave the tail. Remove the black vein.
  4. Clean the baby kai lan, discard the hard base, then slice leaves into smaller pieces.
  5. Heat a little cooking oil in a non-stick wok.
  6. Stir-fry garlic until fragrant and golden brown.
  7. Add the pok slices and stir-fry until almost cooked.
  8. Add fish and prawns. Then add seasoning ingredients*. Stir well.
  9. Add kai lan and chicken stock. Mix well.
  10. Thicken gravy with cornflour paste.
  11. Pour mixed meat and gravy over the noodles. Serve immediately.

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