There are a variety of ways in which noodles can be cooked and enjoyed. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 2tbsp oil
- 1tbsp sesame oil
- 1/2tsp garlic, chopped
- 1tsp shallots, sliced
- 1tbsp chilli paste
- 500g loh shi fun (fresh mouse-tail noodles)
- 70g chicken fillet, sliced thinly
- 70g prawns, shelled , deveined
- 2 eggs
- 80g bean sprouts, tails removed
- 2stems choy sum (mustard greens), cut into short lengths
- 1stalk spring onion, chopped
- 1 green chilli, cut diagonally
- For the seasoning (mix together)
- 65ml water
- 1/2tsp sugar, or to taste
- 1tbsp fish sauce
- 1/4tsp pepper
- ground black pepper, to taste
- thick soy sauce, for colour
- 1 calamansi lime, juiced
- Heat wok with 1 tablespoon of oil and sesame oil. Sauté garlic and shallots until softened and aromatic. Add in chilli paste and stir-fry briefly for a while. Add noodles and half portion of seasoning mixture. Fry for about 1 minute then sprinkle a little water to moisten the noodles. Dish out and set aside.
- Add remaining 1 tablespoon of oil to wok, followed by chicken and prawns. Fry briefly for a minute. Push ingredients to the side of wok and add eggs. Break up the eggs and fry with the rest of the ingredients.
- Return the noodles to the wok and add choy sum, bean sprouts and green chilli. Stir in the remaining seasoning mixture. Toss lightly to combine. Dish out onto a serving plate and sprinkle with chopped spring onions.