Wash the shrimp, and use kitchen towel to dry them. Marinate the shrimp, set aside.

According to the instruction of the package, boil the noodle in boiling water for 2 mins, drain it and set aside.

In a big pan, heat up the wok with 2 tbsp of oil.

When the pan is hot enough, add noodles and leave it for 2 mins before stir fry them. Add soya sauce. cook until it's slightly browny. Set aside for later use.

In another wok, add 1 tbsp of oil, and then add garlic cook until fragant.

Add enough water (or chicken stock) (usually 2 cups of water) until boiling. Add the fish cake, mushrooms, shrimps, pork. cook for about 3 mins.

Add oyster sauce, sugar, salt to taste.

Add veg in and cook for about 1 min.

Now adding potato starch gradually, first mix 1 tsp potato starch and 1 tbsp of water and add them into the wok. Gradually increase the potato starch until the thickness you want in the sauce.

Add egg in. Once added turn off the heat. Add dash of veg oil and shao xing wine to add flavour to the soup.

Pour the soup over the rice noodle and serve.