300g crispy noodles or yee mein
2 tbsp garlic oil
1/4 tsp thick soy sauce
1/2 tsp sesame oil
Sauce or gravy:
200g chicken meat, shredded
1 black mushroom, soaked and cut into thin strips
75g Chinese cabbage, cut into 1cm-wide strips
2 stalks spring onion – use only white portion, cut into 2cm strips and cut again into longitudinal strips (soak in water to make crunchy)
Ginger wine (1 tbsp ginger juice and 1 tbsp Shao Hsing Hwa Tiao wine)
1 tbsp corn flour
2 tbsp water
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt
Dash of pepper
Soften noodles in boiling water, then rinse with running tap water. Drain well.
Place noodles on a serving plate. Add ingredients (A) and toss well to blend evenly.
Heat 3 tbsp oil in wok and add ginger wine. Saute mushrooms and cabbage, then add chicken and stir-fry.
Add stock and seasoning ingredients and bring to a boil. Add just enough thickening. Turn off the fire and add the egg, just to poach it, then add crabmeat. (The egg gives texture to the gravy.)
Pour gravy over the noodles. Garnish and serve with sliced red chillies and a sprinkling of spring onion curls. Add a dash of chinese black vinegar (chit choe) for flavour.