Ingredients
Scale
- 1/2 lb. or 1/2 packet flat rice noodles
- 10 medium sized prawns, head off, tail off, peeled and deveined
- 1 chicken breast, sliced thinly
- 2 stalks greens (mustard greens /chinese broccoli (kai lan) / collard greens), chopped and rinsed
- 3 tablespoons dark soy sauce
Egg Gravy:
- 2 tablespoon garlic, minced
- 3 cups chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 1/2 tablespoon sugar
- 1 egg, beaten
- Pepper to taste
- 2 tablespoons cornstarch mixed in 6 tablespoons cold water
- 1 teaspoon sesame oil
Instructions
- Soak rice noodles in warm water for 15 minutes
- Over medium high heat, stir-fry the noodles in oil and thick soy sauce until it has cooked down and has absorbed the color. Keep tossing to prevent sticking at the bottom of the pan. Add water if needed. Remove and set aside
- Prepare the sauce by sauteing garlic until aromatic
- Add in chicken and stir-fry until chicken is no longer pink
- Pour in chicken stock and add oyster sauce, thin soy sauce, sugar and pepper to taste
- Bring to a boil
- Add in greens and shrimps, cooking for 2 minutes
- Combine with cornstarch solution and simmer until gravy has thickened
- Remove from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion
- Add in sesame oil and stir gently
- Dish noodles and pour egg gravy over
- Serve hot