Recipe Ingredient
- 170g glass noodles, soaked in cold water for 10-15 minutes and drained
- 4 prawns, shelled
- 70g chicken fillet, shredded
- 70g cabbage, shredded
- 2 eggs, lightly beaten
- 1/2 tsp sesame oil
- 3-4 tbsp oil
- 1 tsp chopped garlic
- 25g dried prawns, soaked and coarsely chopped
- Sauce ingredients:
- 1 tsp Premium oyster sauce
- 1 tsp light soya sauce
- 1/2 tsp chicken stock granules
- 1/2 tsp sesame oil
- 1/8 tsp pepper
- 1/2 tsp sugar
- 3/4 tsp thick soya sauce
- Salt to taste
- 1-2 tbsp water
- Garnishing
- Chopped spring onions and sliced red chillies
Instructions
- Heat 1 tablespoon oil and half teaspoon sesame oil and fry the eggs briefly until cooked through. Remove and set aside.
- Add remaining oil to the wok, put in garlic and fry until lightly golden. Add in dried prawns and stir-fry until fragrant.
- Stir in chicken, prawns and sauce ingredients and bring to a boil. Add in glass noodles and toss well to combine.
- Mix in cabbage and return the pre-fried eggs to combine. Stir-fry until the glass noodle mixture is rather dry. Dish out to serve immediately with a sprinkling of chopped spring onion and sliced chillies.
