Ingredients

6 Tbsp Vegetable Oil
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
¾ Tsp Sugar
Salt (to taste)
½ Tbsp Chicken Powder

1 Cloves Garlic (Chopped finely)
1 stalk of Shallots or Spring Onions (3cm long)
75g Hakka Chinese BBQ Pork (thinly sliced)
75g Hakka Fish Pieces (thinly sliced)
200g Cabbage (Shredded)
500g Hakka Steamed Singapore Noodles (Fresh)

Prepare the noodles

Pierce 1-2 holes in bag to allow air to enter. Gently loosen noodles within bag by massaging. Once loosened, remove noodles from bag.
Noodles are now ready for use.. 

For other methods or if using frozen noodles, view here.

Method

1. Heat 3 Tbsp of oil in a wok over high heat. Fry garlic till lightly brown then add cabbage, pork, fish pieces and stir fry for 2 minutes or until vegetables are cooked. Remove ingredients and set aside.
2. Heat 3 Tbsp of oil in the wok and add Singapore noodles. Combine sauces, sugar and chicken powder together and stir into noodles until coated evenly and heated through. Add salt to taste. (Sprinkle some warm water if the noodles are drying out)
3. Turn off the heat. Add shallots and the cabbage, pork & fish pieces you set aside. Mix well and serve hot.

*Temperature of cooking appliances may vary depending; adjust timing accordingly