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Ingredients
4 servings
160gfried mee sua
or yee mee
3 Tbspsesame oil
1 Tbspoil
1 tspgarlic
chopped
1 Tbspshallots
chopped
2dried mushrooms
soaked & shredded
70gchicken
shredded
100gprawns
small, shelled & diced
50gcarrots
cut into matchsticks
1 piecefish cake
cut into slices
2eggs
300mlchicken stock
fresh
For the seasoning (mix together)
For the garnish
Instructions
Step 1
Scald fried mee sua in hot water for 30 to 40 seconds until it is soft. Pour into a colander and drain well.
fried mee sua160g
Step 2
Heat 2 tbsp of sesame oil in a wok and 1 tbsp oil in a wok. Sauté garlic and shallots briefly. Add mushrooms, chicken, prawns, carrots and fish cake and fry until cook. Add 1 tbsp of combined seasoning. Stir-fry well then dish out and set aside.
sesame oil3 Tbsp
oil1 Tbsp
garlic1 tsp
shallots1 Tbsp
dried mushrooms2 
chicken70g
prawns100g
carrots50g
fish cake1 piece
light soy sauce2 Tbsp
oyster sauce1 Tbsp
white pepper1 tsp
chicken stock powder½ tsp
water2 TbspStep 3
Heat 1 tbsp of sesame oil in a clean wok, add the eggs and scramble until cooked through. Dish out and set aside.
sesame oil3 Tbsp
eggs2 Step 4
Pour fresh chicken stock into the wok and bring to a boil. Add remaining seasoning mixture and bring to a boil again.
chicken stock300mllight soy sauce2 Tbspoyster sauce1 Tbspwhite pepper1 tspchicken stock powder½ tspwater2 TbspStep 5
Add the mee sua and chicken, prawns and mushroom mixture to the wok. Stir-fry evenly until sauce is dry. Add scrambled egg and toss to mix. Dish out and serve with garnishing sprinkled on top.
fried mee sua160g
dried mushrooms2 chicken70gprawns100gcarrots50gfish cake1 pieceeggs2 
red chilli1 
spring onion1 TbspNotes
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