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Stir-fried Glass Noodles with Chicken Shreds

Ingredients 50g chicken fillet, shredded
55g small prawns, shelled and diced
Cooking oil
2 eggs, lightly beaten
3 dried mushrooms, soaked and shredded
50g shredded carrot
2 stalks spring onions, cut into sections
55g glass noodles, soaked and drained
2 tbsp sesame oil

¼ tsp pepper
¼ tsp salt
1 tsp light soy sauce
1 tbsp abalone sauce
1 tbsp water
½ tsp chicken stock granules

Heat 2 tablespoons oil in a wok, add chicken, prawns and mushrooms. Stir-fry well and push aside. Add beaten eggs and scramble until set. Add carrot, glass noodles and seasoning and toss until well mixed. Add spring onions and give a quick stir. Sprinkle with sesame oil for added flavour. Dish out and serve immediately.

Thanks to Amy Beh
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