Ingredients

The following ingredients have 4 Servings
  • 500g fresh Hor Fun / Thick Flat Rice Noodles
  • 6 cloves garlic
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • 12 pcs prawns, shelled and deveined
  • 12 pcs fish cake or balls, thinly sliced
  • 2 pcs large squid, sliced
  • 200g chicken breast, thinly sliced
  • 1 bunch choy sum
  • 2 eggs, beaten
  • 3 tbsp corn flour dissolved in 1/4 cup water
  • 4 cups chicken stock
  • 1 tbsp light soy sauce
  • 4 cloves garlic, minced
  • 3 tsp sesame oil
  • Pickled Green Chillies
  • freshly ground black pepper
  • fish sauce
  • oil

Instruction

  • In a wok add oil then sauté garlic.
  • Add noodles, light soy sauce, dark soy sauce and freshly ground black pepper; stir fry in high heat for 2 minutes. Remove from wok then set aside.
  • Using the same wok add oil then fry chicken pieces and fish balls until brown. Remove from wok then set aside.
  • Add prawns and squid then stir fry for a minute. Remove from wok then set aside.
  • Add and sauté then garlic.
  • Pour in the chicken stock then add the light soy sauce, chicken, fish balls and flour mixture, cook until sauce thickens.
  • Add choy sum, prawns and squid then season gravy with fish sauce.
  • Add beaten eggs and sesame oil, give it a good mix then remove from heat.
  • Pour gravy over cooked noodles. Serve with pickled green chillies.