Recipe Ingredient
- 500g fresh thick yellow noodles
- 5 shelled prawns
- 100g chicken, shredded
- 100g processed cuttlefish, sliced
- 5-6 slices fish cake
- A handful beansprouts, tailed
- 2-3 tbsp oil
- 1 tsp chopped garlic
- Seasoning (A)
- 1/8 tsp pepper
- 1 tsp light soy sauce
- ½ tsp sesame oil
- Sauce ingredients (B)
- 1-1½ tbsp thick soy sauce
- 1 tbsp oyster sauce
- 400-500ml fresh chicken stock
Instructions
- Marinate prawns and chicken with seasoning (A). Heat oil in a wok and fry garlic until lightly golden and fragrant. Add chicken, prawns and fish cake. Stir-fry well.
- Add noodles, cuttlefish and sauce (B). Stir-fry well then cover the wok and simmer for 5-6 minutes.
- Lift lid and add beansprouts. When sauce is reduced, dish out and serve immediately.
