PUREFOODS CHINESE STYLE LUNCHEON MEAT, cut into strips
light soy sauce
cornstarch, dissolved in 1/4 cup water
chinese pechay or bok choy, cut into small pieces
quail eggs, hard-boiled, peeled and cut in half
Cook noodles according to package directions. Drain well then toss with half of the oil so that the noodles won’t stick together. Set aside.
Heat remaining oil in a wok. Sauté garlic until lightly browned. Add shrimps and cook until color changes. Add luncheon meat, soy sauce, oyster sauce, sesame oil, sugar, and pepper. Mix gently. Pour in chicken stock. Let boil on high heat then lower to simmer. Pour in cornstarch mixture to thicken sauce. Let simmer for 2 minutes. Add pechay or bok choy.
Transfer cooked noodles in a serving dish. Pour meat and sauce mixture over noodles. Top with quail eggs.