• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 300g flat rice noodles, cut into 1.5cm thick strips
  • 70g meat (pork or chicken), sliced
  • 3 medium prawns, shelled
  • 1 tbsp oil
  • A few drops of sesame oil
  • 1 tsp chopped garlic
  • 1 egg
  • 3 stalks mustard greens, cut into 5cm lengths
  • Marinade (A)
  • A pinch of salt
  • 1/2 tsp tapioca or corn flour
  • Dash of pepper
  • 1 tsp egg white
  • 1 tsp oil
  • Seasoning (B)
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 cups fresh chicken stock
  • 1/2 tsp chicken stock granules
  • 1 tsp sugar
  • 1/4 tsp salt or to taste
  • 1 tsp Shao Hsing Hua Tiau wine
  • Thickening
  • 1 tbsp corn flour
  • 2 tbsp water


  1. Put the flat rice noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.
  2. Lightly season meat (pork or chicken) with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
  3. Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
  4. Give it a quick stir, then pour the gravy over the noodles. Serve immediately.

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