Servings: 2 servings 
Prep Time: 40 minutes
Cooking Time: 15-20 minutes 
Difficulty: 3/5 stars 
Ingredients:

Pork Marinade
– 150 g pork loin, thinly sliced
– 1 tbsp light soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– 1 tsp corn flour
– ½ tsp baking soda optional, it helps tenderises the meat
– ½ tsp white pepper powder
– 2 eggs medium chicken egg

Gravy Sauce
– 1 tbsp vegetable oil any cooking oil
– 2 cloves garlic, chopped
– 3 tbsp fermented soy beans
– 500 ml chicken stock
– 1 tbsp dark soy sauce
– 1 tbsp potato starch
– 2 tbsp cold water
– 50 g broccoli spears blanched
– 400 g Ho fun noodles or flat rice noodles
– 2 tbsp cooking oil
– 1 tbsp sugar

Instructions
– Marinate the pork at least 30 minutes ahead of cooking by mixing all the ingredients together then set aside in the fridge.
– In the hot sauce pan, sautee the chopped garlic in 1 tbsp of cooking oil until you can smell the beautiful aroma then add the fermented soy beans.
– Add the chicken stock (use vegetable stock instead) then bring it to the boil. Then add the seasoning.
– Once the water boils, add the marinated pork. Ensure that the pork is cooked then season the gravy to taste.
– When the pork is cooked and you’re happy with the taste, make a slurry with the potato starch with the cold water. Mix well, then add to the gravy as you stir. This will thicken the sauce. Set aside.
– In a smoking hot wok, swirl 2 tbsp of cooking oil around then sprinkle 1 tbsp of sugar. As the sugar starts to caramelise, add the hofun noodles. Toss constantly and quickly to avoid the noodles clumping together.
– To serve, plate the blanched brocoli spears with the noodles then pour the gravy sauce we made earlier. Then sprinkle a bit of white pepper powder on top as garnish.