Preparation:

1. In a deep frying pan, heat the oil. Deep fry the rice noodles until crispy. Remove and set aside.
2. In a pot, heat the sesame oil and saute the garlic until golden. Add the chicken and kale. Stir-fry until done.
3. Add water and bring to boil. Season with sugar,white soya sauce, oyster sauce and fermented whole soybeans.
4. Dissolve tapioca flour in some water. Add into the pot. Stir until the mixture becomes like gravy. Remove.
5. When serving, place the crispy noodles on a serving plate and top with the gravy. Accompany with cruet containing dishes of chilli powder, sugar, fish sauce and Phrik Nam Som (pickled chillies in vinegar) for individual adjustment.

Note : Beef, pork or mixed seafood can be used instead of chicken.