Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Mee pasta or thin spaghetti

  2. 1 Onion, yellow or white - minced

  3. 2 Garlic - chopped

  4. 2 Chicken breasts, boneless - skinless

  5. 8 Prawns

  6. 2 Eggs (large) Oyster sauce Chilli & garlic sauce Soy sauce Vegetables: Chinese brocolli, snow peas, Been sprouts, green beans

Instructions Jump to Ingredients ↑

  1. Recipe Instructions WARNING: This recipe is highly addictive and may make other favourite foods seem bland. Dedicated to all of my Malaysian friends in Asia and abroad who helped me put together this recipe. Preparations: Slice/Dice the vegetables into what size shapes you prefer & set aside Scramble the 2 eggs in a bowl & set aside Chop the onions and Garlic Boil the Mee/Pasta in a pot. Cook to taste. Slice the chicken into thin strips. Put some oil and the onions and Garlic in a wok. Heat the oil. Cook the chicken in the wok. Do not over cook, they have to go back in later. Add a little of the chilli sauce to cook in the flavour and keep the chicken from drying out. Remove the chicken and keep warm. If you need to cook the prawns, now would be the time, in the wok. Set aside the prawns with the chicken and keep warm. Cook the scrambled eggs in the wok, so that they are very thin and fragmented. (flip them around a lot, and rotate the wok) Add the vegetables with some oil and Soy sauce, stir fry until ready. Strain the Mee/Pasta, Run under hot water to remove some of the starch. Keep Pasta warm. Add the chicken and prawns back into the wok. Add a little oyster and chilli sauce to cook into the mix. Add the Mee/Pasta into the wok, and mix it all up. Add the Oyster and Chilli sauces to the mix, according to taste. (I put in tons of Oyster and a fair bit of the chilli) Serve (with LOTS of water or beer!!)


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