• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • (Chow Meen Seen)
  • 200g flour vermicelli (meen seen)
  • 70g prawns, shelled
  • 25g carrots, shredded
  • 3 dried mushrooms, soaked and shredded
  • 50g cabbage, shredded
  • 30g beansprouts, tailed
  • 1 tsp chopped garlic
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • Dash of monosodium glutamate
  • Dash of pepper or to taste
  • ½ tsp sugar or to taste
  • ½ cup fresh chicken stock


  1. Heat enough oil in a wok until hot and deep-fry vermicelli (fry a bundle at a time) until golden. (Vermicelli will turn golden in seconds.)
  2. Remove and drain on absorbent paper towels. Plunge deep-fried vermicelli into a basin of boiling water. Dish out and drain well in a colander. (This is to remove the oil from the vermicelli.)
  3. Heat oil and sesame oil in a wok. Fry garlic until lightly browned. Add prawns and all the vegetables. Stir-fry well. Stir in vermicelli and add combined seasoning. Fry well to combine. Dish out and serve immediately.

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