Ingredients:
500g fresh yellow noodles
Blend to a paste
1.2cm ginger
2 cloves garlic paste
1 large onion
Sliced
100g chicken meat
100g medium-sized prawns
100g squids
60g fish balls
Cut 3cm
50g mustard greens
6 stalks spring onions
1/2 green pepper (diced)
200g cauliflower (separated into florets)
3 tablespoons sweet soya sauce
1 tablespoon cornflour (blended with 250ml water)
oil for shallow-frying
For garnishing
2 cakes beancurd (fried & sliced)
4-5 tablespoons pickled chillies, optional salt, sugar & ground black pepper to taste
How to cook:
- Fry the blended paste in hot oil till fragrant.
- Mix in the chicken, prawns, squids, and fishballs. Cook till the chicken is tender.
- Add in the mustard greens, spring onions, pepper and cauliflower and mix thoroughly.
- Then, add in the sweet soya source, oyster sauce and cornflour. stir again.
- Finally, season with salt, sugar and ground black pepper. Stir until well -mixed and thick.
- When sauce thickens slightly, season to taste.
To serve:
Ladle into bowls and serve with the fried beancurd pickled chillies.
