Ingredients:
- 420 gm flat rice noodles (hor fun 河粉), available at Asian grocery stores
- 70 gm fresh squid
- 90 gm white fish fillet, cut into pieces
- 2 scallops
- 4 medium prawns (shrimps), deveined
- 60 gm chicken breast, sliced
- 3 to 4 stalks choy sum (菜心, or baby bok choy)
- 4 slices char siu (Chinese BBQ pork)
- 1 cup chicken stock
- 1/2 egg, whisked
- salt, to taste
- pepper, to taste
- ½ tsp light soy sauce
- ¼ tsp sugar
- ½ tsp cornflour
- pepper, to taste
- 1 Tbsp cornflour
- 2 Tbsp water
- Use chopsticks or hands to separate noodles. If you don’t want your flat rice noodles soggy and sticky, please refer to this previous recipe. Rinse prawns and drain well. Mix with salt and pepper for a while. Rinse in running cold water for 5 to 10 minutes in order to get the meat more springy. Pat dry with kitchen papers. Mix chicken with marinade for 15 minutes. Set aside.
- Heat a small amount of oil in pan over medium high heat. Add noodles, and heat evenly. Pour 1 tablespoon of soy sauce and stir to mix well. Transfer to a serving plate and cover to keep warm.
- Add oil to pan, cook chicken over medium heat. Cook until chicken turns white. Add fish and cook until done. Set aside.
- Use the same pan, add oil to pan fry prawns, squid and scallops separately until 80% done. Set aside.
- Pour in chicken stock to pan and bring to a boil. Let cook and reduce a bit. Add a bit of oil. Toss in choy sum. Add chicken, prawns, squid, scallops and fish. When it boils, add char siu. Season with salt. Add thickening and cook to your preferred consistency. Pour in whisked egg. Quickly stir. Remove from heat. Pour the mixture over noodles. Serve immediately.
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