Recipe Ingredient
- 400g meehoon, soaked in water to soften and drained
- 3 to 4 tbsp oil
- 2 tbsp tomyam paste
- 3 tbsp dried shrimps, ground
- 3 cloves garlic, chopped
- 3 shallots, chopped
- 2 beancurd cakes, fried and sliced
- 100g button mushrooms, thinly sliced
- 100g deboned chicken fillet, shredded
- 200g mustard greens (choy sum), cut into 4cm lengths
- 100g beansprouts, tailed
- 100g chives, cut into 4cm lengths
Instructions
- Heat oil and fry onions and garlic. Add in dried shrimps and stir-fry well.
- Add chicken and mushrooms, and fry well until chicken is cooked. Add beansprouts, beancurd cakes, mee hoon, mustard greens and tomyam paste. Stir-fry until evenly mixed.
- Add seasoning and chives. Fry well, then serve.
I used fresh prawns instead of dried, shiok…