Braised "yee-fu" noodles

Ingredients

• 2 pieces of yee mee
• 120gm chicken breast, thinly sliced
• 8 prawns, shelled and de-veined
• 3 big rectagular fish balls, thickly sliced
• some mustard leaves (choy sum)
• 4 cloves of garlic, chopped
• 1 Omega-3 egg, lightly beaten
• 3 tbsp of cooking oil
• 300ml water
• 1 tbsp corn starch diluted in 2 tbsp of water

Seasoning:

• 1 tbsp of oyster sauce
• 2 & 1/2 tbsp of light soy sauce
• 1/2 tsp of dark soy sauce
• 1 tsp of sesame oil
• dash of white pepper

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Preparation

• Blanch the yee mee in hot water for 30 seconds and drain. Set aside.
• Heat oil in a wok, saute garlic till fragrant. Add prawns, fish balls and chicken meat to stir fry. Add a tbsp of light soy sauce to mix well.
• Pour in water and get the wok covered. When boiling, add the balance seasonings and mustard leaves for simmering. Stir in the beaten egg to cook for a while.
• Pour in the corn starch to mix for few seconds. Add the "Yee-Fu" noodles to mix well before off the fire.