Cook the noodles in a saucepan of
boiling water until tender but firm. Drain and rinse under cold water.
Drain well again. Put aside.
Slice the chicken breast into small
1/2 cm or 1/4 in pieces. Place in a bowl and add 1 tablespoon of the
fish sauce, 1 tablespoon dry sherry and sesame oil. Add salt and
pepper to taste. Mix well, cover and allow to marinate.
Shell and de-vein the green prawns.
Cut into 1/2 cm or 1/4 inch pieces. Add 1 tablespoon dry sherry. Add
salt and pepper to taste. Mix well, cover and allow to marinate.
Steam the Chinese sausages until well
swollen. Allow to cool and cut at an angle into thin slices. Put
Wash and clean the beansprouts.
Remove all the stringy bits, drain and put aside. Clean the spring
onions and chop into thin slices.
Whisk the 2 eggs into an omelette
batter. Add salt and pepper to taste.
Heat up a wok or large frying pan and
add 1 tablespoon oil. Spread the oil all over to coat the wok
completely. Stir cook the egg omelette batter. Remove from frying pan.
Allow to cool and cut into small pieces according to your preference.
Remove all cooked omelette from wok or frying pan to avoid burning of
food later on.
Heat half the remaining oil in a wok
or large frying pan over a high heat. When it starts smoking, add the
chicken mixture. (Optional: add the freshly crushed red chillies).
Stir fry for 2 minutes or until thoroughly cooked. Drain oil from
chicken pieces and remove from wok or frying pan to a dish. Keep warm.
Add the remaining oil to the wok or
frying pan. Heat to simmering point and stir in the garlic and shelled
prawns. Stir fry for one minute or until the prawns are slightly
cooked. Remove prawns and put aside.
Place the sliced Chinese sausages in
the pan and add the noodles in a gradual manner. Mix well and stir
cook taking taking care not to break the noodles. Separate the noodles
rather than break. Gradually mix in the fried chicken pieces. Sprinkle
with 1 tablespoon of fish sauce and 2 tablespoons of mushroom soy
sauce. Gradually add the beansprouts, sliced omelette and and the
prawns. Mix well without crushing the prawns or the noodles.
Stir fry until the noodles are heated
through. Add the chopped spring onions and mix well.
Serve at once and eat hot, with a
chatini pomme d'amour (tomato with chilli chutney).
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for