Dough
  1/2 Cup Tapioca Flour
  1/2 Cup Sweet Potato Flour
  1/2 Cup Boiling Water
  Additional Tapioca Flour for dusting

  3 Pieces of Chinese/Napa Cabbage, sliced
  1/2 Cup Chopped Chinese Celery
  1 Tbsp Dried Shrimps, soaked and drain well
  4 Large Shrimps, peeled
  1/4 Cup Pork or Chicken Slices
  2 Cloves Garlic, chopped
  2 tsp Light Soy Sauce
  1 1/2 Tbsp Dark/Caramel Soy Sauce
  2 Tbsp Peanut Oil
  Sea Salt, to taste

Method:

1. Dough: Combine tapioca and sweet potato flour in a mixing bowl. Add the boiling water, mix well with chopsticks. Then gather the dough together with your hand. Place the dough on a flour surface, knead the dough until smooth for about 4 to 5 minutes. Add extra tapioca flour if the dough is too soft and sticky. Roll out the dough with a rolling pin, about 0.2cm thickness. Slice the dough into strips, about 2 1/2 cm wide, then cut the strips into segments, about 2 1/2 to 3 cm.
2. Bring a pot of water to a rolling boil, and add the tapioca slices. When all the tapioca slices have risen, remove with a slotted spoon or wire strainer and drop it into a bowl of cold water. Drain the tapioca noodles before using.