800 g yellow noodles
1 tsp dark thick soy sauce
200 g chicken breast meat – sliced and season with a salt and corn flour
150 g medium prawns – shelled and deveined
2 medium squid – cut into rings
5 pieces fish ball – sliced
3 sticks crabstick – sliced
1/2 small cabbage/wong bok – shredded into big pieces
3 stalks chye xin – cut
2 eggs – lightly beaten
4 cloves garlics – minced finely
2 stalks coriander leaves – chopped
4-5 tbsps corn flour – mixed with 6 tbsp water
1 red chilli – sliced
Sauce Ingredients (combined together)
1.8 litre -chicken/ikan billis stock
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp abalone sauce
Salt and pepper to taste
1) Heat oil in a wok till hot, add noodle and 1 tsp dark soy sauce. Stir fry over high heat till wok hei at the edges. Set aside.
2) Heat 2 tbsp oil in the same wok and saute the garlics till fragrant, add meat, prawns, fish balls, stir fry for 2 minutes. Add in the sauce ingredients, noodles, squids, crabstick and cabbage. Stir to combine everything evenly and simmer over low heat for 10 minutes. (Do not overcook or the noodles will turn soggy).
3) Thicken with corn starch mixture and once the broth thickened, off the heat and add in the egg and sprinkle with coriander leaves.
4) Serve hot accompanied with cut red chilli, seasoned green chilli and light soy sauce.