Hub whipped up this nutritious and nourishing dish for me to rebuild my body for #2. I super loved the sweet flavor from the herb dang gui and DOM, and almost finishing slurping all the soup after eating.   Burpppp. Enjoy this meal over lunch or dinner!


  • 100gm minced pork marinated with Chinese parsley, sesame oil, light soya sauce, oyster sauce (1 tsp each)
  • 1 roll of mee sua (buy the more expensive brand so that it’s slower to turn soggy)
  • 1 handful green leafy veg (Kale)
  • 2 tablespoons light soya sauce or oyster sauce
  • 1 handful wolfberries
  • 2 slices dang gui
  • 1-2 tablespoons DOM (can add more if you prefer stronger DOM taste)
  • 3 pcs ginger slice
  • 1 tablespoon sesame oil
  • Some fried onions as garnish
  • 1.5 bowls water


  1. Soak wolfberries and dang gui in hot water.
  2. Heat up sesame oil and stir fry ginger until fragrant. Add water. 
  3. Add dang gui into wok of ginger.
  4. Boil the mixture, and add light soya sauce or oyster sauce to taste. 
  5. Add minced pork into soup mixture until cooked.
  6. Add wolfberries, vegetable and DOM, and continue boiling.
  7. Add mee sua, and stir in soup mixture until cook. Careful not to overcook to avoid mee sua from turning soggy.
  8. Garnish with fried onions, and it’s ready to serve.