June 20, 2016


Cooked prawns - 500 gms
Thin egg noodles - 500 gms
Lard and oil - 4 tbsp
Garlic -3 tsp (finely chopped)
Onions -3 (finely sliced)
Diced cooked chicken - 1 cup
Cooked pork - 1 cup (cut in thin strips)
Ham -3/4 cup (cut in thin strips)
Chinese cabbage - 1 cup (shredded)
Light soy sauce -3 tbsp
Hot stock or water - 1 cup
Salt and pepper to taste


  • Shell and devein prawns and cut into pieces if large.
  • Soak noodles in warm water while bringing a large pan of water to the boil.
  • Drain noodles and drop them into the fast boiling water, bring back to the boil and cook for 2 minutes. Do not overcook.
  • Drain immediately, spread on a large baking tray lined with kitchen paper and allow to dry for at least 30 minutes, sprinkling a little oil over to prevent sticking together.
  • Heat wok, add 1 tbsp of lard/oil mixture and when very hot fry noodles, a handful at a time, until golden on both sides, adding more lard to the wok as necessary. Remove noodles from wok.
  • Heat a little more lard and fry separately the garlic, onion, prawns, chicken, pork and ham.
  • Set aside some of each for garnishing the dish and return the rest to the wok together with cabbage, soy sauce, 1 cup hot stock or water, salt and pepper.
  • Cook uncovered until almost dry, then return noodles and heat through, stirring and tossing well to mix.
  • Arrange on serving platter and garnish with the reserved ingredients and wedges of lemon.

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