• Prep Time 5 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

There are a variety of ways in which noodles can be cooked and enjoyed. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 2tbsp oil
  • 1tbsp sesame oil
  • 1/2tsp garlic, chopped
  • 1tsp shallots, sliced
  • 1tbsp chilli paste
  • 500g loh shi fun (fresh mouse-tail noodles)
  • 70g chicken fillet, sliced thinly
  • 70g prawns, shelled , deveined
  • 2 eggs
  • 80g bean sprouts, tails removed
  • 2stems choy sum (mustard greens), cut into short lengths
  • 1stalk spring onion, chopped
  • 1 green chilli, cut diagonally
  • For the seasoning (mix together)
  • 65ml water
  • 1/2tsp sugar, or to taste
  • 1tbsp fish sauce
  • 1/4tsp pepper
  • ground black pepper, to taste
  • thick soy sauce, for colour
  • 1 calamansi lime, juiced


  1. Heat wok with 1 tablespoon of oil and sesame oil. Sauté garlic and shallots until softened and aromatic. Add in chilli paste and stir-fry briefly for a while. Add noodles and half portion of seasoning mixture. Fry for about 1 minute then sprinkle a little water to moisten the noodles. Dish out and set aside.
  2. Add remaining 1 tablespoon of oil to wok, followed by chicken and prawns. Fry briefly for a minute. Push ingredients to the side of wok and add eggs. Break up the eggs and fry with the rest of the ingredients.
  3. Return the noodles to the wok and add choy sum, bean sprouts and green chilli. Stir in the remaining seasoning mixture. Toss lightly to combine. Dish out onto a serving plate and sprinkle with chopped spring onions.

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