Ingredients
500 g yellow noodles
2 small tau Kua – deep fry and cut into cubes
2 small potatoes – cut into cubes and deep fry till golden
1 big onion – sliced thickly
2 tomato – cut into wedges
100 g chicken breast meat – cut into thin strips
100 g prawns – shelled an deveined
1 fish cake – sliced
150 g Chye sim – cut into pieces
1 cup bean sprouts
100 g cabbage – sliced
2 eggs – lightly beaten
1 lime – cut into wedges
1 green and red chilli – sliced
3 tbsp fried crispy onions
1 piece banana leaf
Sauce ingredients
1 tbsp each – light soy sauce, dark soy sauce and sweet sauce
2 tbsp each – tomato and chilli sauce
1 tsp Knorr Haochi Seasoning powder
1/2 tsp salt
2 tsp sugar
Chilli Paste (Blended)
1 tbsp dried shrimp – soak till soft
2 tbsp oil
6 dried chillies – soaked till soft
5 shallots
1 tsp belacan powder
Method
1) Heat oil in a wok over medium heat and stir fry blended ingredients until cooked and oil separates. Transfer to a bowl.
2) Reheat oil and stir-fry the onion and garlic for 2 minutes until fragrant. Add chicken, prawns, fish cakes and stir-fry for 3 minutes. Then add tomato, cabbage, Chye sim. Increase heat to high and stir-fry for 2 minutes more. Stir in chilli paste, tau kua, potatoes and stir-fry for 2 minutes more. Pour in sauce ingredients, bean sprouts and noodle, stir-fry over high heat for 3-4 minutes.
3) Spread the noodles evenly over the wok, make a well in the centre of the noodles and drizzle in 1 tsp oil. Add eggs, stirring to scramble. Stir-fry eggs and let eggs set and brown slightly. Combine all ingredients together and serve on banana leaf, garnished with fried shallots, red and green chillies. Squeeze lime juice over noodles before eating.
