75g salt fish, sliced thinly and soaked for 10 minutes
1/2 to 3/4 cup stock
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp fish sauce
1 tsp sugar, or to taste
1/4 tsp pepper
1/2 tsp chicken stock granules
A few drops of thick soy sauce
Scald noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.
Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.
Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.
Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.