50gm bee hoon (soak in water for 20mins, drained)
20gm mustard green, break into a few parts
6 to 7 slices of fish cake/fish balls
1 egg ,beaten
7 to 8 thinly sliced chicken meat
4 halved baby carrots (optional)
salt and sugar to taste
some thinly sliced red chilies (garnishing)
some chopped spring onion (garnishing)
salt and sugar to taste
Pound coarsely
6 red dried chilies (soaked in hot water for 15mins)
2 small nip garlic
1in shrimp paste
4 shallots
Sauces
1/2 tbsp dark soy sauce
1/2 tbsp light sauce sauce
Heat wok, pour in 3 tbsp oil, saute the pounded ingredients until aromatic, then add in fish cakes, chicken meat, sliced carrots,and stir fry further. Sprinkle some water and cook, then add in the sauces. Add in bee hoon and combine all the ingredients. Add water if the dish is too dry. Throw in mustard green and stir further. Push all the ingredients in the corner of the wok. Add a bit oil, and break the egg and stir lightly. Place the noodles on the wok on top of the stirred egg mixture, leave for a few seconds, then quickly stir fry all the ingredients. Finish off with sliced red chilies and spring onions. Dish out and serve.
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