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

Recipe Ingredient

  • 150g egg noodles (yee foo mein)
  • Sauce ingredients:
  • 150g boneless chicken meat
  • 3 small whole Chinese black mushrooms, soaked
  • 25g carrots, cut into flowers and parboiled
  • Combine to make ginger wine:
  • 1 tbsp ginger juice
  • 1 tbsp Shao Hsing Hua Tiao cooking wine
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1 tsp sesame oil
  • Salt to taste
  • 1/4 tsp sugar
  • Dash of pepper
  • 1 tsp corn flour
  • 1/2 tsp chicken stock granules
  • 1 cup water or stock


  1. Preparation of noodle: Scald noodles in boiling water to soften. Remove and put noodles in a colander and run tap water through it. Arrange noodles on a plate. Add 1/2 tbsp oil and 1/2 tsp sesame oil — mix thoroughly and leave aside.
  2. For the gravy: Heat 2 tbsp oil, add ginger wine and mushrooms and chicken; stir-fry well. Add seasoning and stock. Bring to a boil and simmer for five to 10 minutes. Add carrots and thickening.
  3. Heat a hot plate over medium heat until really hot. Bring away from heat and place on a wooden base. Place ready-cooked noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Serve immediately with sliced red chillies and cilipadi.

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