Recipe Ingredient
- 125g tong fun (glass noodles), soak for 15 minutes and drained well
- 75g prawns
- 75g deboned chicken meat, shred
- 50g carrots, shred
- 50g cabbage, shred
- 1 egg
- 2 tbsp oil
- 1/2 tsp chopped garlic
- Seasoning:
- 1 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1/4 tsp salt or to taste
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- 1/4 tsp dark soy sauce
Instructions
- Heat oil in a wok, saute garlic till fragrant. Add chicken meat and prawns. Stir-fry well.
- Add carrot and cabbage. Stir in seasoning. Add glass noodles and stir-fry briskly. Push aside all the ingredients, break in the egg and add a little oil. Cover the egg with the glass noodles and cook for one to two minutes.
- Dish out and serve immediately.
