Recipe Ingredient
- 500g loh shue fun (fresh rice noodles), available in wet markets or supermarkets
- 100g cabbage, thinly slice
- 50g carrots, thinly slice
- 75g beansprouts
- 1 dried black mushroom, soak and thinly slice
- 50g deboned chicken breast meat, slice
- 75g prawns, shell
- 2 tbsp oil
- 1/2 tsp chopped garlic
- Seasoning:
- 1 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1/8 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- 3/4 tsp dark soy sauce
- Garnishing:
- Chopped spring onions
- Shallot crisps
- Red chilli slices
Instructions
- Heat oil in a wok. Saute garlic till fragrant. Add chicken and prawns, stir-fry well.
- Add loh shue fun and seasoning. Stir-fry well. Add cabbage, carrot, mushroom and beansprouts. Fry briskly till heated through over a high heat. Sprinkle a little water to get the loh shue fun moist.
- Dish out and serve on a hot plate with garnishing.
- Heat hot plate over a burner till hot. Add a sprinkle of oil to grease the plate.
- Place hot plate on wooden board. Add cooked loh shue fun onto the plate and serve immediately. If you do not have a hot plate, dish out and serve immediately on a platter.
