400g fresh fat yellow Hokkien noodles (hard to find overseas I've realised-use udon or Shanghai noodles as a substitute)- scald for 1 minute then steep in cold water and set aside.
100g pork fat, cubed to make “chu yau char”- Render cubes over low-medium heat for about 1 hour (cover partially if it splutters all over the place). Set aside crispy bits and use liquid lard for frying.
*make sure wok is smoking hot*
3 cloves garlic, finely chopped- stir fry until fragrant in liquid lard.
100g prawns/ 100g squid/sliced fishcake