Recipe Ingredient
- 300g homemade emerald jade noodles
- 100g chicken breast meat, minced
- 100g prawns, chopped coarsely
- 2 dried mushrooms, soaked until soft and diced
- 100g bean sprouts, tailed
- 3 tbsp oil
- 1 tsp chopped shallots
- 1 tsp chopped garlic
- 1 tsp preserved black beans (hak tau si), chopped
- Seasoning (combine):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp Life black pepper sauce
- 1 tsp sugar
- 1 tsp chicken stock granules
- 1/4 tsp pepper
- 1 tsp sesame oil
- 1½ tbsp water
- Garnish:
- 1 tbsp chopped red chillies
- 1 tbsp chopped spring onions
- 1 tbsp chopped coriander leaves
Instructions
- Heat oil in a wok and lightly brown shallots and garlic. Put in preserved black beans and fry until fragrant.
- Add chicken meat, mushrooms and prawns. Stir-fry well to combine. Add seasoning to taste and fry until gravy turns thick. Dish out and put aside.
- Bring a saucepan of water to a rapid boil and cook noodles for less than a minute. Drain with a wire mesh noodle ladle and tip the noodles into a basin of cold water for 15-20 seconds. Re-scald noodles in the boiling water again for just a few seconds then drain well and place in a deep serving dish. Add in 1/2 tablespoon oil and sesame oil and toss well. Blanch the bean sprouts and place it next to the noodles.
- To serve, place the noodles on a plate, add some cooked chicken meat together with some gravy and sprinkle with garnishing.
