Ingredients

• 3 garlic cloves
• 40 g shallots
• 1 – 2 bird’s eye chillies
• 30 g cooking oil
• 250 g water (not supplied)
• 70 g light soy sauce
• 5 g dark soy sauce
•  1.5 g white pepper powder
• 200 g baby bak choy, horizontally halved, rinsed
• 300 g squid, cleaned and cut in rings (not supplied)
• 500 g yellow noodles
• 100 g fish cakes, cut in thin slices

Preparation

1. Place garlic cloves, shallots, bird‘s eye chillies in mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Add cooking oil, sauté 4 min/120°C/speed 1.
3. Add water, light soy sauce, dark soy sauce and white pepper powder, cook 4 min/100°C/speed 1.
4. Add baby bak choy, squid, yellow noodles and fish cakes, cook 3 min/Varoma//speed ,. Let it stand for 2 minutes before serving.

Hints & Tips

• Fresh noodles work best for this recipe. If you use chilled noodles, thaw it in room temperature for 20 minutes, blanch in hot water for 1 minute and drain with Varoma dish before step 4.