← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g fresh yellow noodles (mee kuning), rinsed and drained
• 3 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 150 g Chicken breast, thinly sliced
• 200 g Prawns (shrimp), peeled
• 100 g Fish balls, halved (optional)
• 200 g Choy sum (Chinese flowering cabbage), cut into 5 cm lengths
• 600 ml chicken stock
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 2 tbsp Dark soy sauce
• 1 tsp Sugar
• ¼ tsp White pepper
• 2 tbsp Cornflour (cornstarch), mixed with 4 tbsp water
• 2 Eggs, beaten
• 2 tbsp Crispy fried shallots

Method

1. Heat the oil in a wok over medium-high heat and fry the garlic for 30 seconds until golden. Add the chicken and prawns and stir-fry for 2 min until they change colour.
2. Pour in the stock with the oyster sauce, soy sauce, dark soy, sugar and pepper and bring to the boil.
3. Add the noodles, fish balls (if using) and choy sum stems and simmer for 3–4 min, tossing, until the noodles have soaked up some of the dark gravy. Add the leaves for the last minute. Check the chicken is cooked through.
4. Stir in the cornflour slurry and cook for 30 seconds until the gravy is thick and glossy.
5. Turn off the heat, pour in the eggs in a thin stream and fold gently so they set in ribbons. Serve topped with fried shallots and sliced chilli in soy sauce.

Tips

• Yellow noodles are often coated in oil and alkali; a quick rinse in hot water removes the soapy taste.
• Contains wheat, egg, shellfish and soy.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Taste Asian Food