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

Recipe Ingredient

  • 170g glass noodles, soaked in cold water for
  • 10–15 minutes and drained
  • 4 prawns, shelled
  • 70g chicken fillet, shredded
  • 70g cabbage, shredded
  • 2 eggs, lightly beaten
  • 1/2 tsp sesame oil
  • 3–4 tbsp oil
  • 1 tsp chopped garlic
  • 25g dried prawns, soaked and coarsely chopped
  • Sauce ingredients
  • 1 tsp Premium oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tsp chicken stock granules
  • 1/2 tsp sesame oil
  • 1/8 tsp pepper
  • 1/2 tsp sugar
  • 3/4 tsp thick soya sauce
  • Salt to taste
  • 1–2 tbsp water
  • Garnishing
  • Chopped spring onions and sliced red chillies


  1. Heat 1 tablespoon oil and half teaspoon sesame oil and fry the eggs briefly until cooked through. Remove and set aside.
  2. Add remaining oil to the wok, put in garlic and fry until lightly golden. Add in dried prawns and stir-fry until fragrant.
  3. Stir in chicken, prawns and sauce ingredients and bring to a boil. Add in glass noodles and toss well to combine.
  4. Mix in cabbage and return the pre-fried eggs to combine. Stir-fry until the glass noodle mixture is rather dry. Dish out to serve immediately with a sprinkling of chopped spring onion and sliced chillies.

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