• 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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