Singapore Mee Pok ~ Dry

Ingredients:
250g minced meat
1 packet Fishball
250g prawn ~ peeled & deveined
1 small cabbage ~ sliced thin
1 packet Mee Pok Noodle

Mix together:
1 tsp chili sambal (I used to brand “Tean’s Gourmet Crispy Prawn Chili)
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp tomato sauce

Directions:

1. Boil the prawn, fish ball & minced meat.  Put aside.
2. Blench the Mee Pok Noodle & put on a plate.
3. Add 2-3 tbsp of stock to the mixture sauce.  Pour the mixed sauce onto the Mee Pok noodle & mix well.
4. Garnish with the prawn, fish ball, minced meat & sliced cabbage.  Serve.