Recipe Ingredient
- 300g laksa noodles
- 2 tbsp oil
- 2 cloves garlic, chopped
- 3 to 4 stalks Hong Kong sawi
- 150g small prawns, shelled
- 150g chicken fillet, shredded
- 100g mussels
- 1/2 red capsicum
- 4 baby corn, halved and parboiled till tender
- 75g beansprouts, tailed
- Seasoning:
- 1 tbsp black bean sauce, washed and drained
- 1 tbsp Lee Kum Kee Premium oyster sauce
- 1/2 tsp sugar
- 1 tsp chicken stock granules
- 1/4 tsp pepper
- 1 tbsp water
- 1/4 tsp thick soy sauce
- Dash of sesame oil
Instructions
- Heat wok with oil, add garlic. Stir-fry for 1 to 2 minutes.
- Add chicken, prawns, mussels, baby corn and sawi. Stir-fry for 1 to 2 minutes.
- Reduce heat then add noodles, red capsicum, beansprouts and seasoning. Toss well until heated through.
- Stir well until noodles are well cooked. Dish out and serve garnished.
