• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g meehoonsoaked for 10 to 20 minutes, drain well
  • 100g chicken filletshredded
  • 100g prawnsshelled
  • 2 dried black mushroomssoaked and shredded
  • 100g beansproutstailed
  • 100g Mergui salted fishfried and shredded
  • 75g carrot,shredded
  • 1 onionshredded
  • 1tsp chopped garlic
  • 2-3tbsp oil
  • Omelette:
  • 2 eggs
  • pinch of salt
  • dash of pepper
  • 1tbsp oil
  • Seasoning:
  • 1tbsp premium oyster sauce
  • 1tbsp light soy sauce
  • 1/2tsp salt
  • 1tsp chicken stock granules
  • 1tsp sugaror to taste
  • 1/4tsp pepper
  • 1tsp dark soy sauce
  • 1tbsp sesame oil
  • Garnishing:
  • Chopped spring onions
  • coriander leaves
  • Sliced red chillies

Instructions

  1. To prepare omelette, lightly beat eggs together with salt and pepper. Heat oil in a nonstick pan.
  2. Pour in the egg mixture and swirl the pan to form a thin omelette. Fry both sides till cooked. Remove and roll up the omelette. Cut into thin slices or shreds. Set aside.
  3. Heat oil in a wok and fry garlic till fragrant. Add chicken, prawns and mushrooms and stir-fry briskly. Add meehoon, carrot, onion and seasoning. Stir-fry well. Add beansprouts to mix. Add salted fish and omelette to combine. Dish out and serve garnished.

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