Directions

To Cook

1. Bring a pot of water to boil and add yang jang pi noodle sheet. Cook for about 5 minutes or until the starch noodles are al dente. Drain noodles into a colander and rinse under running tap until the noodles are cool.
2. Season the noodles with ½ tbsp soy sauce, ½ tbsp. sugar, 2 tsp sesame oil and a pinch of salt in a small bowl and set aside.
3. Marinate pork using the pork marinade and set aside. Mix mustard sauce ingredients and set aside.
4. On a large round platter or plate, arrange squid, prawns, cucumber, capsicum, 5 shitake mushrooms and omelette in a circular arrangement and place yang jang pi noodles in the middle.
5. Heat up a wok with oil and add marinated pork. Saute pork over high heat and add onions, ¼ carrot and the remaining 2 shitake mushrooms and briefly saute. Add garlic chives and spring onions and quickly saute for about 15- 20 seconds.
6. Pour pork stir fry over the noodles in the middle. Serve yang jang pi with mustard sauce poured over.