Recipe Ingredient
- 300g meehoon, soaked and well drained
- 4 tbsp oil
- 2 eggs
- Juice of 1 lime
- 1/2 tsp chopped garlic
- 1/2 onion, shredded
- 75g chicken meat, shredded
- 75g prawns, shelled
- 50g Chinese cabbage (wong nga pak), shredded
- 50g carrot, shredded
- 50g beansprouts, tailed
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp thick soya sauce
- 1 tsp sesame oil
- Salt and sugar to taste
- Dash of pepper
- 150ml water
- Garnishing
- Chopped spring onion and coriander leaves
- Sliced red chillies
Instructions
- Heat 2 tablespoons oil in a wok and fry meehoon for 1-2 minutes until lightly golden. Remove and put into a basin of cold water for 1-2 minutes. Drain well in a colander.
- Heat remaining oil and fry eggs for 30-40 seconds. Remove and set aside.
- Reheat oil and add in garlic and fry until fragrant. Add chicken, prawns and carrot. Stir-fry briefly.
- Add meehoon and seasoning ingredients. Toss well to combine. Cover and cook for 5-6 minutes. Add cabbage, onion and beansprouts to mix and continue to cook for an extra 2-3 minutes.
- Return pre-fried eggs, mix, and squeeze in the lime juice. Dish out and serve with a sprinkling of garnishing.
