Order ingredients by cooking time and moisture
Putting everything into the wok at once can toughen pork, shrink seafood and make vegetables watery. Group the ingredients: pork first; carrot and cabbage stems next; shrimp and squid after that; then cabbage leaves, bean sprouts and cooked fish cake.
Cut two servings to cook at the same pace
Use roughly 80 g pork, 160 g shrimp and squid combined, 30 g fish cake, 100 g cabbage, 30 g carrot and 100 g bean sprouts. Separate cabbage stems from leaves, cut evenly and dry thawed seafood and washed vegetables before cooking.
Let the hot soup finish the seafood
Add seafood after the pork and firm vegetables. When shrimp begin to change color and squid turns opaque at the surface, add the leafy vegetables. The seafood need not be fully cooked before the soup goes in, but it must be cooked through before serving.
Add noodles last and divide the whole pan evenly
Bring the soup to a boil, add the noodles and follow the product's stated time. Fish cake only needs heating. When serving two bowls, scoop from the bottom so meat and seafood do not remain behind.
