Recipe Ingredient
- 250g meehoon, soaked for 10 to 20 minutes, drain well
- 100g chicken fillet, shredded
- 100g prawns, shelled
- 2 dried black mushrooms, soaked and shredded
- 100g beansprouts, tailed
- 100g Mergui salted fish, fried and shredded
- 75g carrot, shredded
- 1 onion, sliced
- 1tsp chopped garlic
- 2-3tbsp oil
- Omelette:
- 2 eggs
- pinch of salt
- dash of pepper
- 1tbsp oil
- Seasoning:
- 1tbsp premium oyster sauce
- 1tbsp light soy sauce
- 1/2tsp salt
- 1tsp chicken stock granules
- 1tsp sugaror to taste
- 1/4tsp pepper
- 1tsp dark soy sauce
- 1tbsp sesame oil
- Garnishing:
- chopped spring onions
- coriander leaves
- Sliced red chillies
Instructions
- To prepare omelette, lightly beat eggs together with salt and pepper. Heat oil in a nonstick pan.
- Pour in the egg mixture and swirl the pan to form a thin omelette. Fry both sides till cooked. Remove and roll up the omelette. Cut into thin slices or shreds. Set aside.
- Heat oil in a wok and fry garlic till fragrant. Add chicken, prawns and mushrooms and stir-fry briskly. Add meehoon, carrot, onion and seasoning. Stir-fry well.
- Add beansprouts to mix. Add salted fish and omelette to combine. Dish out and serve garnished.
I tried the recipe. Everything is fine except do not know what to do with the salted fish!
Hi Cindy, the salted fish is added at the end, together with the omelette. Happy cooking!