Fried egg vermicelli noodles char chee yoke minced pork and vegetables with preserved olive leaves and vegetables

While cleaning my freezer and fridge, I discovered I had some leftover char chee yoke, cauliflower, cabbage and spring onion that don’t look fresh anymore. I don’t like throwing away food. I decided to add to yesterday I made minced pork and vegetables with preserved olive leaves.

I am also adding egg and vermicelli noodles and carrot as my parents love noodles. Char chee yoke is a traditional Hakka braised pork belly with a lot of fat. You got to get at least 3 layers: skin, fat and meat that what my grandma told my mom. I have attached both recipes below.

I have cooked a big pot, so I don’t have worry about food for the next few days and about the vegetables would have been rotten. With heavy rain poring here, best to stay indoor. My dinner is colourful, comforting, delicious and flavourful. Let’s cook and enjoy my dinner!!!


225 g Hokkien noodles
4 blocks vermicelli noodles
1 medium cauliflower, florets
4 spring onion, cut into bite size
8 Chinese cabbage, washed and cut into bite sized pieces
1 carrot, cut into bite size
2 Tsp garlic minced
hot water, blanching


1 chicken drumsticks, for flavouring stock
1 c chicken stock
1 Tbs oyster Sauce
1 Tsp light soy sauce
1 Tsp dark soy sauce
2 dashes of pepper, extra
1 Tsp salt, extra
1/2 Tbs cornflour
1 1/2 Tbs water


Thawed char chee yoke for about 2 hours, then warmed up in microwave till hot and set aside. Bring drumstick, ginger, sauces, sesame oil, salt and pepper and stock up to a simmer, make sure chicken is cooked about 20-25 minutes. Check seasoning. Once stock and chicken done, removed chicken onto a plate to cool and keep for another dish.

Blanch Hokkien noodles in hot water for about 3 minutes. Drain and set aside keep warm. Using the hot water that is warm to soak the rice vermicelli for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Set aside. Then add corn flour to 1 1/2 Tbs water in a bowl and mix well, making sure there are no lumps. Set aside.

Heat up 1 Tbs oil in the wok and cook garlic until golden brown. Next add the carrots, cauliflower florets and cook for 3-4 minutes. Then add Chinese cabbage, and cook for another 1-2 minutes until slightly softened. Transfer to a plate. 

Next add another 1 Tbs of oil into the wok over high heat, add leftovers minced pork and vegetables with preserved olive leaves and char chee yoke in and pour in 1/2 ladle chicken stock. Stir to mixed well, pour corn flour mixture and simmer until the char chee yoke gravy thickens. Pour back carrots, Chinese cabbage, and Hokkien noodles and stir well to warm up again. Next add vermicelli and stir toss for about 2 minutes or until noodles turn soft and not wet. Add spring onion mix well for about 1 minutes. Check the seasoning. Enjoy with a glass of white wine.

Minced pork and vegetables with preserved olive leaves recipe:

Char chee yoke recipe: