This is Cantonese style of frying noodles and it does not take long to prepare. Good for lunch. In Cantonese it is called 'mun mien', using deep fried noodles which gives a sort of smoky flavour. In Malaysia we can get very good quality yee mee. The one we use that is available locally in NZ is from Malaysia.
The noodle is crispy and to use it, we simply dip it in water and then let it drain. This will soften it a little. About 1 piece per person would be plenty. If yee mee is not available, any other noodle such as vermicelli could be use.
Serving for 2-3 persons:
2 cups Chicken cut into bite size and marinate dash of salt, 1/2 tsp cornflour and 1 tsp soya sauce.
8 prawns marinate in 1 tsp sugar
2 pieces yee mee
1 shanghai cabbage ( cut into bite size)
3 pieces ginger slices
2 cloves garlic diced
1 tbs Cornflour to thicken sauce
1 tbs spring onions diced
2-3 cups chicken stock
1 tbs oyster sauce
1 tsp salt
white pepper powder to garnish
Use 2 tbs of vegetable oil to saute ginger and garlic till lightly brown. Add Chicken pieces and stir fry till it changes to white, then add prawns and stir fry till the prawns turn white. Add the chicken stock, oyster sauce, shanghai cabbage and yee mee, cover and cook for about 30 seconds till the noodle is soft. Open lid, add spring onion and stir to combine. Add salt and thicken with cornflour (1 tbs mixed with 2 tbs water).
Turn off the heat and add an egg to it, stir to combine the egg and remove from wok immediately. Garnish with white pepper.