- 300g leftover prawn sambal
- 300g meehoon, soaked in warm water for 20 minutes
- 3 eggs
- 100g kangkung
- 6 tbsp oil
- Salt to taste
- Heat oil and fry prawn sambal for 3-4 minutes. Add salt to taste.
- Add meehoon and kangkung. Mix well for 8-10 minutes.
- Push meehoon aside in the wok. Heat 1 tbsp oil in the same wok and fry till eggs until it is cooked.
- Then mix the meehoon and eggs well.
- Serve hot.