Instructions

Step 1:
Heat a pan and add some cooking oil. Stir-fry the wide rice noodles in the pan, add dark soy sauce, and continue stir-frying until the noodles are cooked, slightly browned, and fragrant

Step 2:
Then, in another pan, add some water and bring it to a boil. Add the marinated pork, shrimp, and squid. Once it starts boiling, crack the egg into a bowl, beat it, then pour it into the pan and stir to combine

Step 3:
Then add the chopped Chinese kale and carrots. Season with oyster sauce, light soy sauce, and sugar. Adjust the taste to your preference. After that, dissolve Hong Kong tapioca starch in water and add it to the pan

Step 4:
Slowly pour the starch mixture into the pan while stirring constantly. Once the sauce becomes thick and glossy, ladle it over the stir-fried noodles. Top with fried garlic and a sprinkle of ground white pepper. Ready to serve.