200g glass noodles
140g chicken breast, sliced
2 pcs firm tofu, cut into 1 inch cubes
7 cloves garlic, sliced
2 small onions, sliced
140g cabbage, shredded
½ carrot, shredded
9 stalks chives, cut into 1 inch lengths
3 eggs, beaten with ¼ tsp salt
2 tbsp chili oil
Oil for frying
Salt, to taste
For the prawn marinade:
¼ tsp light soy sauce
¼ tsp oyster sauce
¼ tsp kicap manis, or dark sweet soy sauce
For the noodle sauce:
3 tbsp oyster sauce
2 tbsp light soy sauce
1 ½ tbsp Chinese cooking wine
2 tsp kicap manis, or dark sweet soy sauce
1 tsp black p
For the garnish:
2 hardboiled eggs, cut into halves
1 stalk coriander leaves
In a mixing bowl add the prawns, light soy sauce, oyster sauce and kicap manis.
Mix well and put in the fridge to marinate, for about 30 mins.
Soak glass noodles in water for 30 mins. After 30min, drain the glass noodle of water and put aside.
In a small mixing bowl add the ingredients for the sauce mixture: the oyster sauce, light soy sauce, Chinese cooking wine, kicap manis, black pepper powder.
Set aside to be cooked with the noodles later.
The Chinese cooking wine can be replaced with chicken broth
In a pan on medium heat, heat 3 tbsp cooking oil.
Add the chili oil to the pan, turn the heat to low and dry the chili oil for 1 min.
Add the garlic, onions and fry until fragrant.
Add the chicken, salt to taste, and cook until the chicken is fully cooked or has turned opaque.
To the pan, add the noodle sauce you prepared earlier.
Add the glass noodles in small batches, stirring to coat the noodles evenly with the sauce.
Push the noodles to 1 side of your pan, then pour in the beaten egg mixture and cook until the egg is half done.
Their stir the noodles together with the egg so they are evenly combined.
To the pan, add the shredded carrot and cabbage and toss to mix well.
Remove from heat and set aside.
In another pan add the prawns and fry on medium heat with 1 tbsp cooking oil.
Cook the prawns for 1 minute, then remove from heat and set aside.
Once the prawns have been removed, heat up 1 tbsp cooking oil and fry the tofu cubes separately, then set aside.
In the pan, add the cooked noodles, prawns, tofu, and chives.
Stir fry for 1 – 2 mins on medium heat.
Remove from heat. Your dish is now ready to serve.