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Ingredients:
| 1 | can (165 g) | PUREFOODS CHINESE STYLE LUNCHEON MEAT, cut into strips |
| 1 | pack (400 g) | dried canton noodles |
| 1/4 | cup (60 g) | cooking oil |
| 2 | tbsp (4 cloves) | minced garlic |
| 150 | grams (10 pc) | shrimp, peeled with tail on |
| 1/4 | cup (66 g) | light soy sauce |
| 2 | tbsp | oyster sauce |
| 2 | tsp | sesame oil |
| 2 | tsp | brown sugar |
| 1/4 | tsp | pepper |
| 3 | cups | chicken stock |
| 2 | tbsp | cornstarch, dissolved in 1/4 cup water |
| 2 | bunches (70 g) | Chinese pechay or bok choy, ends trimmed and sliced into 1 inch pieces |
| 6 | pc | quail eggs, hard-boiled, peeled and cut in half |
Procedure:
1. Cut luncheon meat into strips and then set aside.
2. Heat oil in a wok. Sauté garlic until golden brown.
3. Add shrimps and cook until color changes.
4. Add luncheon meat, soy sauce, oyster sauce, sesame oil, sugar, and pepper. Pour chicken stock. Let simmer.
5. Add cornstarch while stirring continuously until sauce thickens.
6. Add noodle and pechay or bok choy.
7. Transfer cooked noodles in a serving dish. Pour meat mixture over noodles. Top with quail eggs and serve hot.
Makes 7 servings.
(Yield: about 1 to 1 1/2 cup per serving)
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