Serves 1
Directions
- 1Heat veg oil in a pan or wok.
- 2Pour beaten egg with a pinch of salt and MSG into the hot oil and stir at the same time to make ribbons.
- 3Brown off the egg and set it aside.
- 4Add more oil to the same pan or wok.
- 5When the oil is hot, add onions and poached chicken.
- 6Add a pinch of salt and a pinch of MSG, and brown off the MSG.
- 7Add chasu.
- 8Add carrots, green peppers, and red peppers and brown them off slightly.
- 9Add frozen cooked prawns or shrimp.
- 10Add the noodles and let them sit on the base for a little bit to char.
- 11Add salt and MSG, then stir it in.
- 12Add curry powder (Madras or Malaysian style) and a touch of sugar.
- 13Cook for about 60 seconds to cook off all the spices.
- 14Add spring onions and bean sprouts (always last).
- 15Add the cooked egg.
- 16Add chili flakes.
Ingredients
- Veg oil
- 1 beaten egg
- 1 pinch salt
- 1 pinch MSG
- takeaway noodles (Lucky Boat, thick or fine)
- onions
- poached chicken
- chasu
- carrots
- green peppers
- red peppers
- frozen cooked prawns or shrimp
- curry powder (Madras or Malaysian style)
- 1 touch sugar
- spring onions
- bean sprouts
- chili flakes
Equipment
pan or wok
Tips
- Letting noodles sit on the base allows them to char and get a delicious takeaway wok hei flavor.
- Add bean sprouts last to keep them nice, vibrant, and crunchy.
- Less can be more to recreate the exact takeout flavor, sometimes excluding garlic.
- The dish was invented in Hong Kong for Westerners, not Singapore.
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