350 g Hong Kong Yee Fu noodles
8 medium prawns
3 cloves garlic – minced finely
1/2 carrot – sliced
50 g canned straw mushrooms – sliced
50 g canned button mushrooms – sliced
1 pkt enoki mushroom (trim off roots) – optional
100 g minced chicken meat
3 crabsticks – cut into strips
2 eggs – lightly beaten
20 g chinese yellow/green chives- cut into 2 inch lengthwise
1 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp mushroom sauce
2 tbsp light soy sauce
21/2 tbsp dark soy sauce
1 tsp pepper
300 ml prawns/chicken broth
1) Bring water to boil in a pot and blanched the yee fu noodles till soft, drained in a colander and set aside.
2) Heat oil in a wok, saute the minced garlics till fragrant. Add the minced chicken meat, prawns, crabsticks, carrots, canned button and straw mushrooms. Fry over high heat for 3 minutes, add the prawns broth and sauce ingredients. Bring to a boil, when it boils, lower heat and simmered for 5-8 minutes. Add the noodles, stir and mix briskly with a pair of chopsticks . Add more broth if it is too dry. Pour the beaten eggs over it and simmered for 5 minutes. Add the chinese yellow chives, toss and mixed well.
3) Serve hot.