• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g loh shue fun (fresh rice noodles), available in wet markets or supermarkets
  • 100g cabbage, thinly slice
  • 50g carrots, thinly slice
  • 75g beansprouts
  • 1 dried black mushroom, soak and thinly slice
  • 50g deboned chicken breast meat, slice
  • 75g prawns, shell
  • 2 tbsp oil
  • 1/2 tsp chopped garlic
  • Seasoning:
  • 1 tbsp premium oyster sauce
  • 1 tbsp light soy sauce
  • 1/8 tsp pepper
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
  • 3/4 tsp dark soy sauce
  • Garnishing:
  • Chopped spring onions
  • Shallot crisps
  • Red chilli slices


  1. Heat oil in a wok. Saute garlic till fragrant. Add chicken and prawns, stir-fry well.
  2. Add loh shue fun and seasoning. Stir-fry well. Add cabbage, carrot, mushroom and beansprouts. Fry briskly till heated through over a high heat. Sprinkle a little water to get the loh shue fun moist.
  3. Dish out and serve on a hot plate with garnishing.
  4. Heat hot plate over a burner till hot. Add a sprinkle of oil to grease the plate.
  5. Place hot plate on wooden board. Add cooked loh shue fun onto the plate and serve immediately. If you do not have a hot plate, dish out and serve immediately on a platter.

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