This is a recipe I experimented with recently after enjoying it at the roadside stores in Malaysia many years ago.
Kuching Kei See Mee
Mix all the seasonings (oyster sauce, light soy sauce, fish sauce, pepper, katsuo, salt and cornstarch) together in a small bowl. Leave it aside.
Heat up a wok when the wok is hot add in 1 tablespoons of oil. When the oil is hot toss in 2 packets noodles at a time, stir until noodles are lightly burned and charred. Dish it up and set aside. Repeat the same thing until all the noodles are done. Remove and set on a plate.
Blanch the choy sum in boiling water, set aside.
Add in the prawn shells into the same boing water and boil for a while to prepare the stock. Discard shells and set aside.
Add 1 tablespoon oil to hot wok, stir fry the minced garlic and ginger till fragrant.
Add in the pork, shrimp, fish cake, carrot and mushrooms and do a quick stir.
Immediately add in the stock with water to get 6 cups. And add in all the seasoning, bring to a boil.
Stir in 2 eggs, give it a quick stir and turn off the heat.
Ladle the gravy onto the fried noodles with choy sum as garnish. Serve hot.