Recipe Ingredient
- 450g Taiwan dried noodle sticks
- 1/2 tsp oil
- 150g boneless chicken breast meat, minced
- 200g prawns, shelled, leaving tails intact
- 100g canned razor clams, shredded
- 75g button mushrooms, thinly sliced
- 75g dried Chinese mushrooms, soaked until soft and shredded
- 50g carrot, shredded
- 50g cucumber, shredded
- 25g young ginger, shredded
- 2 tbsp oil
- ½ tsp chopped garlic
- 1 tbsp taupan cheong (hot soya bean paste), chopped
- Seasoning:
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp sugar
- Sauce ingredients:
- 1 tbsp oyster sauce
- 1 tsp chicken stock granules
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp pepper
- 125ml water
- Garnishing:
- Chopped spring onions and coriander leaves
- Chopped fresh red chilli
Instructions
- Marinate minced chicken with seasoning for 10 - 15 minutes.
- Put dried noodle sticks in a saucepan with boiling water. Add 1/2 tsp oil and boil for one minute. Remove and drain in a colander or wire-mesh ladle and steep in cold water for 30 seconds, then drain well again.
- In another saucepan bring 500ml water to a boil. Add 1½ tbsp concentrated chicken stock. Scald razor clams for half a minute and drain. Add prawns and blanch until prawns turn red and are cooked. Remove and drain well, then set aside.
- Heat oil in a wok, fry garlic until lightly golden, then add hot bean paste and fry until aromatic. Add marinated chicken, button mushrooms and sauce ingredients. Stir-fry for half a minute. Add water and bring to a boil, then simmer until sauce is just thick. Remove chicken and button mushrooms. Add razor clams and chinese mushrooms and stir-fry for half a minute until it is just cooked.
- Dish out noodles on to a serving plate and arrange the other ingredients around it. Sprinkle with chopped spring onions, red chillies and coriander leaves. Serve immediately.
- All ingredients courtesy of Tops Supermarket.
