• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Easy
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Recipe Ingredient

  • 300g laksa noodles
  • 2 tbsp oil
  • 2 cloves garlic, chopped
  • 3 to 4 stalks Hong Kong sawi
  • 150g small prawns, shelled
  • 150g chicken fillet, shredded
  • 100g mussels
  • 1/2 red capsicum
  • 4 baby corn, halved and parboiled till tender
  • 75g beansprouts, tailed
  • Seasoning:
  • 1 tbsp black bean sauce, washed and drained
  • 1 tbsp Lee Kum Kee Premium oyster sauce
  • 1/2 tsp sugar
  • 1 tsp chicken stock granules
  • 1/4 tsp pepper
  • 1 tbsp water
  • 1/4 tsp thick soy sauce
  • Dash of sesame oil

Instructions

  1. Heat wok with oil, add garlic. Stir-fry for 1 to 2 minutes.
  2. Add chicken, prawns, mussels, baby corn and sawi. Stir-fry for 1 to 2 minutes.
  3. Reduce heat then add noodles, red capsicum, beansprouts and seasoning. Toss well until heated through.
  4. Stir well until noodles are well cooked. Dish out and serve garnished.

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