• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Ingredient

  • 200g fresh home-made noodles
  • 150g prawns, shell but leave tails intact
  • 100g chicken meat, sliced thinly
  • 1 Bombay onion, sliced thinly
  • 75g beansprouts, tails removed
  • 1 black mushroom, soaked and sliced
  • 75g salt fish, sliced thinly and soaked for 10 minutes
  • 1/2 to 3/4 cup stock
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1 tsp fish sauce
  • 1 tsp sugar, or to taste
  • 1/4 tsp pepper
  • 1/2 tsp chicken stock granules
  • A few drops of thick soy sauce


  1. Scald noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.
  2. Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.
  3. Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.
  4. Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.
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