Use the prawn
shells and heads to prepare prawn
stock by boiling them together with
water.
Prepare the pork
stock by boiling the ribs and water
together. Discard the pork ribs. Add
the pork stock to the prawn stork.
Heat 4 Tbsp oil
in wok. Fry the rice noodles over
a very high fire. Add in the dark
soya sauce and 2 tsp light soya sauce
and stir fry noodles briskly allowing
it to burn a little at the edges,
obtaining a smoky taste. Dish onto
a serving plate and set aside.
In a clean wok,
heat the remaining oil and fry the
chopped garlic until fragrant.
Add in the mustard
green, prawns and stock together.
Mix the cornflour
with water to form a fine paste and
add into the mixture. Then add in
the remaining soya sauce.
As gravy thickens,
add in the barbecued pork. Lastly
add pepper and salt to taste.
Remove gravy and
pour over the fried rice noodles.
Serve with condiment.
