Ingredients:
1 tbsp cooking oil
1 clove garlic, chopped
60g chicken meat, minced or Char Siew Pork, sliced
½ tsp soy sauce
240g fresh wanton noodles
60g fish balls, optional
4 prawns/shrimp, optional
20g Chinese flowering cabbage (Choy sum), optional
Salt and pepper to taste
Seasoning oil:
2 tsp garlic oil
2 tsp vinegar
2 tbsp light soy sauce
Garnish:
1 tbsp shallot crisps
6g spring onion, chopped
Bak Choy or Chinese Spinach
Condiment:
1 red chili, or green bird’s eye chilies, cut
1 tbsp light soy sauce
Directions:
Heat the oil in a wok or pan. When hot, add garlic and sauté until aromatic. Add the minced chicken, sesame oil and soy sauce.
Season to taste with salt and pepper. Set aside.
In a bowl, combine the garlic oil, vinegar and light soy sauce.
Blanch the noodles in simmering water for 3 minutes. Remove to a basin of cold water and stir noodles to remove the starch. Blanch the noodles again, drain and toss well with the garlic oil, vinegar and soy sauce mixture. Place on serving plates.
Cook the prawns/shrimp, fish balls and Choy sum in simmering water for 2 to 3 minutes. Remove and arrange on the noodles. Garnish with the shallot crisps and chopped spring onion. Serve with the cut chilies and soy sauce placed in a small side dish.
