Alvin Quah’s Malaysian hawker-style hokkien noodles

METHOD

1. Soak noodles in a heatproof bowl, cover with boiling water, let stand for 10 minutes, drain.
2. Heat oil in a wok over high heat. Fry beef in batches, remove from wok, add garlic and cook for 30 seconds or until fragrant. Add the fish balls. Stir fry for 2 minutes.
3. Meanwhile, add cornflour to 2 tbsp of stock to make a paste.
4. Add noodles, sauces and remaining stock to wok. Cook for 3 minutes.
5. Add spinach and cornflour paste to wok and cook for another 2 minutes or until sauce thickens.
6. Serve immediately with some sliced chillies in soy sauce or sambal belachan.