Put the noodles into the boiling pot of water to cook for 2 minutes or until just under al dente.

Meanwhile, set up an ice bath in a large bowl or in the sink.

Transfer the noodles into a colander with cold water running.

As soon as the noodles are cool to touch, put them into the ice bath. After a minute, take the noodles out to strain in a colander. Pro Tip: Drizzle some sesame oil over the noodles and mix it in to stop any clumping.

Lightly beat the eggs with the chicken bouillon powder fish sauce until combined.

Add 1 tbsp cooking oil into a hot pan and turn the heat to medium.

Pour in some of the egg mix and swirl it around until there is a thin layer across the pan’s surface. Keep it on medium heat until the egg is no longer runny. Pro Tip: Use a soup ladle to ensure they’re all roughly the same size each time.

Use a spatula or chopsticks to fold the egg crepe onto itself from either side and plate the cooked egg crepe then repeat until all the mixture is done.

Thinly slice the egg crepe and BBQ pork.

Heat up a wok or pan and add 2 tbsp cooking oil. On a high heat, stir fry the stems for 3 minutes with ½ tsp chicken bouillon powder.

After that, add the leaves in along with ½ tsp chicken bouillon powder and cook for another 2 minutes or until just cooked. As soon as the greens are cooked, plate it.

In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.

Heat up a wok with 1 tbsp of cooking oil, then pour the mixed sauce in and simmer for 2-3 minutes or until the sugar has dissolved.

Add in the mein and mix everything until well combined.

Add in the BBQ pork, egg, choy sum and fried onion, then toss until well incorporated.

Enjoy as is, or if you like it with a spicy kick, drizzle on some Sichuan Garlic Chili Oil or Lemongrass Chili Sauce!