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Hailam Mee

Published on 4th March 2020 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
  • 4 cloves Garlic, minced
  • 3 cloves Shallot, sliced
  • 2 cm Ginger, sliced thin
  • 250 gr Chicken breast fillet, diced
  • 150 gr Medium size prawns, peel and leave tails on
  • 2 tbsp Light soy sauce
  • 2 tbsp Dark soy sauce
  • 1 tbsp Oyster sauce
  • 300 ml Liquid broth
  • ½ tsp Pepper powder
  • Sugar and salt (to taste)
  • 1-2 tbsp Cornstarch slurry
  • 1 bunch Bok choy, cleaned and chopped
  • 50 gr Bean sprouts, cleaned
  • 3 tbsp Cooking oil

Instructions

  • 1. Sauté shallots and garlic until fragrant, add ginger.
  • 2. Cook chicken until slightly browning.
  • 3. Add shrimps, stir.
  • 4. Pour light soy sauce, dark soy sauce, oyster sauce and liquid broth. Let simmer.
  • 5. Season with pepper powder, sugar and salt. Thicken with cornstarch slurry.
  • 6. Put in boiled Mi Urai, bok choy and bean sprouts, stir until all the vegetables wilted. Lift and serve.
  • Servings : 2
  • Ingredient :

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