Marinate pork with light soy sauce, white pepper, and corn flour.
Toss hor fun with 2 tbsp of kicap manis.
In your wok, heat 2 tbsp oil on high.
Add hor fun and stir fry quickly for a couple of minutes.
Reduce heat to mid-high, add 1 tbsp oil in the same wok.
Stir fry 1 clove minced garlic until fragrant and add prawn.
Cook for 1 min, then add chye sim, and stir fry until wilted.
Heat 1 tbsp oil + 1 tsp sesame oil on med-high heat.
Add garlic and stir fry for 30 secs, then add pork slices.
Stir fry until no longer pink, and add chicken stock.
Bring to boil, season with oyster sauce, white pepper, and sugar.
Then stir in corn starch slurry until desired consistency.
Plate hor fun and serve.