3 large Prawns per person (chopped)
1/3 Cabbage chopped
1 Onion sliced
3 cloves Garlic chopped finely
1 tsp Shao xing wine
2 tsp Sugar
2 tsp Chicken stock powder
400g Mee hoon noodles
1/3 cup Water mixed with 1 tsp corn flour
1 tbsp Soya sauce
1 tbsp Soya sauce thick (caramel sauce)
2 tbsp Cooking oil
Pinch of MSG (optional)
Salt to taste


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Soak the noodles in cold water until they are floppy but still firm inside. Drain the water off. (You can use hot water if you want the noodles to soften faster.)


Peel and clean the prawns and then chop into small pieces



Add 1 teaspoon of sugar to the chopped prawns



Heat the oil in a wok and then add the garlic. Fry until brown and fragrent.



Add the onion and fry until it begin to soften



Add the chopped prawn and stir briefly



Add salt to taste



Add the chicken stock powder



Add MSG and 1 teaspoon of sugar



Add the cabbage and stir fry until the cabbage is cooked (don't overcook the cabbage)



Add the light soya sauce



Add the dark soya sauce



Add MSG (optional)



Add the noodles



Mix the noodles into the sauce thoroughly



If the noodles start to dry out add some water



The finished dish - an authentic taste!





All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.


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