#WenRecipes - Braised Eefu Noodle with Canned Stewed Pork ChopIngredients (Serve 4):300g Eefu noodle (slightly soften in boiling water, drain)1 tin Gulong stewed pork chop (remove bone and excess fat, retain the sauce, shred the pork)500g Chinese cabbage (coarsely shredded)1 box Shimeiji mushroom 4 cloves Garlic (chopped)4 nos Shallot (chopped)Optional for garnishing:Spring onion, red chilli and egg
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