Cantonese Noodle

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

Ingredients

• 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

Thickening
• 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. * 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.