Cantonese Style Noodles

This is one of my all-time-favourite noodles. I cooked this for lunch one Saturday. Instead of flat rice noodles (kuey teow), I used yee mein (a type of dried noodles). I prefer to buy those thinner kind of yee mein (have no idea what noodle they call it though?). It’s pretty easy, all that need to be done is to cook the gravy which consists of the following ingredients:-

Chicken meat, sliced (lightly season with a pinch of salt, pepper, corn flour and oil)
Prawns, shelled
Fish cake, sliced
Crabsticks
Choy sum (sawi)
Wong ngah pak (Chinese cabbage)
Chopped garlic
Eggs, lightly beaten
Seasoning – oyster sauce, light soya sauce, sugar, salt, fresh chicken stock.

1. Heat oil in a wok and fry garlic until lightly golden.

2. Add in marinated chicken meat and prawns. Fry well then add in fish cake, crabsticks and seasoning and bring to a boil. Put in sawi and cabbage. Then add thickening (corn flour + water). Turn off the heat and stir in eggs.

3. Give it a quick stir and pour the gravy onto the noodles.