Phuket stir-fried egg noodles [Photo by Valerie Ng/China Daily]

INGREDIENTS:

Squid and shrimps shelle and de-veined 50 + 50g Egg noodles (Phuket mee sapum) 100g (You can substitute with other types of noodles) Vegetable oil 30ml Chicken stock 110g Asian bok-choy – sliced 70g Oyster sauce 10g Light soya sauce 10g Dark soya sauce 5g Sugar 5g White pepper powder 5g Garlic – finely chopped 2g

FOR CONDIMENT: White vinegar 10g Chili powder 10g Fish sauce 10g Sugar 10g

METHOD: 1. Heat oil in wok, add garlic and seafood and stir-fry until nearly cooked

2. Add egg noodles and Asian bok-choy and stir-fry in light soya sauce, oyster sauce, dark soya sauce, sugar and chicken stock, simmer for 1 minute

3. Serve and sprinkle with white pepper powder and other condiments to match your personal taste