Braised yee mee with meatballs

I was inspired to do this dish from a visit to a restaurant in Ipoh. Yee Mee (chinese egg noodles) are cooked with sauce from braised pork. To add some much needed protein to the dish, some minced meat is shaped into balls and tossed into the dish as the Yee Mee is being cooked. Lastly, cabbage is added right before serving. 

Recipe:
Yee Mee (Can be bought at most places which sell dried noodles)
1 tablespoon of Soy Sauce & 1 tablespoon of Oyster Sauce (For the sauce)
100 ml water
Gravy from Braised Pork dish (Optional addition for the sauce)
Chopped Garlic 
Sliced pork or minced pork (Minced pork is used here)
Sliced Cabbage (Choy Sum is added here as well)

Equipment:
Deep based pan with lid or Wok with lid

Chinese recipes always start with frying chopped garlic. Once garlic is golden, add in the pork. When pork no longer pink, add in the soy sauce and oyster sauce (and gravy from braised pork dish, if using). Add in water. Place Yee Mee into pan.

Make sure Yee Mee is covered with the sauce. Cover with lid and stir occasionally every minute. When Yee Mee is soft, add in vegetables and add seasoning as required. Cover lid for 1 more minute. Then serve immediately.