• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 300g homemade emerald jade noodles
  • 100g chicken breast meat, minced
  • 100g prawns, chopped coarsely
  • 2 dried mushrooms, soaked until soft and diced
  • 100g bean sprouts, tailed
  • 3 tbsp oil
  • 1 tsp chopped shallots
  • 1 tsp chopped garlic
  • 1 tsp preserved black beans (hak tau si), chopped
  • Seasoning (combine):
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp Life black pepper sauce
  • 1 tsp sugar
  • 1 tsp chicken stock granules
  • 1/4 tsp pepper
  • 1 tsp sesame oil
  • 1½ tbsp water
  • Garnish:
  • 1 tbsp chopped red chillies
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped coriander leaves


  1. Heat oil in a wok and lightly brown shallots and garlic. Put in preserved black beans and fry until fragrant.
  2. Add chicken meat, mushrooms and prawns. Stir-fry well to combine. Add seasoning to taste and fry until gravy turns thick. Dish out and put aside.
  3. Bring a saucepan of water to a rapid boil and cook noodles for less than a minute. Drain with a wire mesh noodle ladle and tip the noodles into a basin of cold water for 15-20 seconds. Re-scald noodles in the boiling water again for just a few seconds then drain well and place in a deep serving dish. Add in 1/2 tablespoon oil and sesame oil and toss well. Blanch the bean sprouts and place it next to the noodles.
  4. To serve, place the noodles on a plate, add some cooked chicken meat together with some gravy and sprinkle with garnishing.

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