- Sauté onion and garlic until tender, add in spring onion and sauté until fragrant.
- Add in fish ball, sauté until they change color. Add fish sauce and angciu/mirin, sauté until fragrant.
- Add in carrot and Chinese cabbage, sauté for a little while.
- Add in pasta. Add worcestershire sauce, chicken stock, white pepper, sweet soy sauce, and salt. Mix evenly until spices are tender. Remove from heat.
- Serve with a sprinkle of katsuobushi, and chili powder to taste.