INGREDIENTS
5 strips Chicken/ pork fillet – cut into slices
5 strips Chicken/ pork fillet – cut into slices
(marinate with 1 tsp oyster sauce and white pepper)
10 pcs Prawn (peeled and deveined)
5 leaves Mustard greens / baby bak choy
3 cloves Garlic (fine chop)
2 cups Chicken broth / stock
1 tbsp Oyster sauce
1 tbsp Soya sauce
1 tsp Dark soya
2 pieces Dried yee mee
10 pcs Prawn (peeled and deveined)
5 leaves Mustard greens / baby bak choy
3 cloves Garlic (fine chop)
2 cups Chicken broth / stock
1 tbsp Oyster sauce
1 tbsp Soya sauce
1 tsp Dark soya
2 pieces Dried yee mee
Salt & Pepper to taste
METHOD
- Fry chopped garlic in oil until fragrant (ensure not too brown).
- Add in marinated chicken and prawns. Fry for a few minutes.
- Add in chicken broth, oysters sauce, soya sauce and dark soya sauce.
- Let it simmer.
- Add in noodles (yee mee) and let it simmer.
- Add in mustard greens and let it simmer till broth get fully absorbed into the noodles.
- Served hot.