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Yuan Yang

YuanYang

Ingredients :

For frying Yuan Yang :
01. 500g Hor Fun (flat noodle sheets) - cut to smaller size
02. 150g Bee Hoon (rice noodle/rice vermicelli) - soak in water to soften it.
03. 11/2 tbsp soy sauce
04. 1 tsp dark soy sauce
05. 1 tbsp oyster sauce
06. 1/8 tsp sugar
07. 1/8 tsp fish sauce
08. 2~3 cloves large garlic - finely chopped
09. 1/2 tbsp vegetable oil for frying

For Gravy :
01. 1000~1200ml pork bones stock/chicken stock (cook in advance)
02. 200g medium~large shrimp (can adjust to your preferred amount)
03. 200g pork/chicken slices (can adjust to your preferred amount)
04. Some Choi Sum (vegetable)
05. 2~3 cloves large garlic - chopped
06. 1 tsp soy sauce
07. 1 tsp oyster sauce
08. Some salt to taste
09. Some white pepper to taste
10. 4 tbsp corn starch (or as needed) mix with some water
11. 3~4 eggs - lightly beaten

Steps :

For frying Yuan Yang, it must be done in high heat in order to provide enough "wok hei" - wok breath.
01. Mix together all ingredients from #3~7
02. Heat the fry pan with some oil
03. Over high heat, fragrant the chopped garlic, then stir in the flat noodle and vermicelli.
04. Add in mixture # 1, stir the noodle to coat well.
05. Cook for 2~3 minutes, remove the yuan yang from the frying pan to the serving plates.

For gravy :
01. Heat up the pan with some oil.
02. Fragrant the chopped garlic.
03. Add in shrimps and meet slices, stir for 1 minutes.
04. Pour in pork bones/chicken stock
05. Season with ingredients #6~#8
06, Bring to boil, add in vegetable.
07. Thicken the soup with corn starch.
08. Drop the beaten eggs, wait for 5~8 seconds, stir it.
09. Scoop the gravy and others ingredients to top the yuan yang, sprinkle some white peper to taste.
10. Best served with sambal chili.
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