Monday, December 27, 2010

Cantonese Noodle

Made this for lunch yesterday....quick & easy recipe :) Recipe from Amy Beh


  • 300g flat rice noodles, cut into 1.5cm thick strips
  • 70g meat or chicken, sliced
  • 3 medium prawns, shelled
  • * I add fishballs and fishcakes
  • 1 tbsp oil
  • A few drops of sesame oil
  • 1 tsp chopped garlic
  • 1 egg
  • 3 stalks mustard greens, cut into 5cm lengths
Marinade (A)
  • A pinch of salt
  • 1/2 tsp tapioca or corn flour
  • Dash of pepper
  • 1 tsp egg white * I use the whole egg
  • 1 tsp oil
Seasoning (B)
  • 1 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 cups fresh chicken stock.....* I use chicken cube
  • 1/2 tsp chicken stock granules
  • 1 tsp sugar
  • 1/4 tsp salt or to taste
  • 1 tsp Shao Hsing Hua Tiau wine....* I did not put this
    • 1 tbsp corn flour
    • 2 tbsp water


    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. * I use yellow noodle, blanch let it cool then fry in the hot oil. Lightly season meat 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.

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