Recipe Ingredient
- 200g fresh home-made noodles
- 150g prawns, shell but leave tails intact
- 100g chicken meat, sliced thinly
- 1 Bombay onion, sliced thinly
- 75g beansprouts, tails removed
- 1 black mushroom, soaked and sliced
- 75g salt fish, sliced thinly and soaked for 10 minutes
- 1/2 to 3/4 cup stock
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tsp fish sauce
- 1 tsp sugar, or to taste
- 1/4 tsp pepper
- 1/2 tsp chicken stock granules
- A few drops of thick soy sauce
Instructions
- Scald noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.
- Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.
- Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.
- Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.
