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

Recipe Ingredient

  • 300g homemade tapioca noodles
  • 100g minced chicken
  • 100g prawns, shelled but with tails intact
  • 1 black mushroom, soaked and cut into thin strips
  • 50g Chinese white cabbage, shredded
  • 1 tsp chopped ginger
  • 1/2 tsp chopped garlic
  • 1/2 tsp whole bean paste ({tau cheong})
  • Dash of stock granules
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 1/2 tsp sugar
  • 1/4 tsp chicken stock granules
  • 1/2 cup stock
  • Garnishing:
  • Red chilli, sliced
  • Chinese parsley


  1. Heat 2 to 3 tbsp oil in wok. Saute ginger until fragrant and crispy. Remove ginger, then add garlic and bean paste and saute well.
  2. Add chicken, prawns and mushroom and stir-fry well. Mix in cabbage and tapioca noodles. Add seasoning and stock. Stir-fry over high heat until well combined. Add a dash of black pepper and dish out noodles for serving.

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