Ingredients

• 3-4 tablespoons of vegetable cooking oil
• 3 cloves of garlic
• 2 tablespoons ground chili
• 3-4 tablespoons of soy sauce
• 3 tablespoons chili sauce
• 1 tablespoon oyster sauce
• 8-10 prawns
• Shrimp broth
• Mustard greens (stems)
• 2 pieces of fish cake
• 10 fish balls
• 1/2 teaspoon pepper
• 1 pack of yellow noodles
• 1 tomato
• Mustard greens (leaves)

Method

• Heat the water:
• Put a large pot of water on to boil.
• Cook the instant noodle:
• Once the water has reached a rolling boil, add the Pan Mee instant noodle, and cook, uncovered, at a rolling boil.
• Toss the noodle.
• Chop the garlic.
• Cut fishcakes and fish balls.
• Slice the tomatoes into 4.
• Separate the stems and leaves of the mustard then cut into small pieces.
• Slice red chili and lime for garnish.
• Boil shrimp heads and skins with a clove of garlic for shrimp stock.
• Heat the oil and fry the garlic.
• Add ground chili, sweet soy sauce, chili sauce, oyster sauce, shrimp, mustard sticks, fishcake, and fish ball.
• Add pepper and shrimp broth (filtered).
• You can adjust by adding sauce or sweet soy sauce based on your preference.
• Add tomatoes and shrimp stock again to make more sauce.
• Add mustard leaves and bean sprouts.
• Garnish with slices of red chili and lime.