Ingredients:

• 150 g – Noodle
• 1/2 cup – Boneless Chicken Meat
• Some Prawns and fish balls
• 1 – Egg, beaten
• 1/2 cup – Bean sprouts
• 150 g – Mustard greens, cut into 2.5 cm
• 2 Cloves – Garlic, chopped
• 3 – Shallots, sliced thinly
• 1 to 2 tbsp – Chilli paste
• For seasoning:
• 1 tbsp – Chilli sauce
• 1/2 tbsp – Tomato sauce
• 2 tbsp – Thick soya sauce
• Salt and Sugar
• For garnishing:
• Shredded Cucumber
• Chopped Spring onions
• Shallot crisps

Method:

1. Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown.
2. Add shallots and chilli paste and fry further.
3. Mix in chicken meat, prawns and fish balls. Stir fry.
4. Add in the noodle and all the sauces.
5. Add seasoning, sprinkle with a little water and mix all the ingredients.
6. Spread all the ingredients around the wok and create an empty space in the centre.
7. Add in the beaten egg into it and a bit more oil.
8. Cover the egg with the ingredients and stir fry evenly.
9. Finally, add in mustard leaves and bean sprouts. Stir for another 3-4 minutes.
10. Remove the dish to a plate and garnish it.

Recipe courtesy of Sudha Mohan