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


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


Method
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