• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g meehoon, soaked and well drained
  • 4 tbsp oil
  • 2 eggs
  • Juice of 1 lime
  • 1/2 tsp chopped garlic
  • 1/2 onion, shredded
  • 75g chicken meat, shredded
  • 75g prawns, shelled
  • 50g Chinese cabbage (wong nga pak), shredded
  • 50g carrot, shredded
  • 50g beansprouts, tailed
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp thick soya sauce
  • 1 tsp sesame oil
  • Salt and sugar to taste
  • Dash of pepper
  • 150ml water
  • Garnishing
  • Chopped spring onion and coriander leaves
  • Sliced red chillies


  1. Heat 2 tablespoons oil in a wok and fry meehoon for 1-2 minutes until lightly golden. Remove and put into a basin of cold water for 1-2 minutes. Drain well in a colander.
  2. Heat remaining oil and fry eggs for 30-40 seconds. Remove and set aside.
  3. Reheat oil and add in garlic and fry until fragrant. Add chicken, prawns and carrot. Stir-fry briefly.
  4. Add meehoon and seasoning ingredients. Toss well to combine. Cover and cook for 5-6 minutes. Add cabbage, onion and beansprouts to mix and continue to cook for an extra 2-3 minutes.
  5. Return pre-fried eggs, mix, and squeeze in the lime juice. Dish out and serve with a sprinkling of garnishing.

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