Ingredients
300g flat rice noodles, cut into 1.5cm thick strips
70g meat (pork or chicken), sliced
3 medium prawns, shelled
1 tbsp oil
A few drops of sesame oil
1 tsp chopped garlic
1 egg
3 stalks mustard greens, cut into 5cm lengthsMarinade (A)
A pinch of salt
1/2 tsp tapioca or corn flour
Dash of pepper
1 tsp egg white
1 tsp oilSeasoning (B)
1 tbsp oyster sauce
1 tbsp light soya sauce
2 cups fresh chicken stock
1/2 tsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste
1 tsp Shao Hsing Hua Tiau wineThickening
1 tbsp corn flour
2 tbsp water
Method
Put the flat rice noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.
Lightly season meat (pork or chicken) with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
Give it a quick stir, then pour the gravy over the noodles. Serve immediately.
Source: Kuali
