Recipe Ingredient
- 300g homemade tapioca noodles
- 100g minced chicken
- 100g prawns, shelled but with tails intact
- 1 black mushroom, soaked and cut into thin strips
- 50g Chinese white cabbage, shredded
- 1 tsp chopped ginger
- 1/2 tsp chopped garlic
- 1/2 tsp whole bean paste (tau cheong)
- Dash of stock granules
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1/4 tsp chicken stock granules
- 1/2 cup stock
- Garnishing:
- Red chilli, sliced
- Chinese parsley
Instructions
- Heat 2 to 3 tbsp oil in wok. Saute ginger until fragrant and crispy. Remove ginger, then add garlic and bean paste and saute well.
- Add chicken, prawns and mushroom and stir-fry well. Mix in cabbage and tapioca noodles. Add seasoning and stock. Stir-fry over high heat until well combined. Add a dash of black pepper and dish out noodles for serving.
