Recipe Ingredient
- 300g flat rice noodles, cut into 1.5cm thick
- strips
- 70g meat (pork or chicken), sliced
- 3 medium prawns, shelled
- 1 tbsp oil
- A few drops of sesame oil
- 1 tsp chopped garlic
- 1 egg
- 3 stalks mustard greens, cut into 5cm lengths
- Marinade (A)
- A pinch of salt
- 1/2 tsp tapioca or corn flour
- Dash of pepper
- 1 tsp egg white
- 1 tsp oil
- Seasoning (B)
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 2 cups fresh chicken stock
- 1/2 tsp chicken stock granules
- 1 tsp sugar
- 1/4 tsp salt or to taste
- 1 tsp Shao Hsing Hua Tiau wine
- Thickening
- 1 tbsp corn flour
- 2 tbsp water
Instructions
- Put the flat rice noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.
- Lightly season meat (pork or chicken) with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
- Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
- Give it a quick stir, then pour the gravy over the noodles. Serve immediately.
