Serve 2 - 4 person
Ingredients:
1 packet of kway teow (i used Kang Kang brand 420g)
1 packet of flat yellow noodles (i used Kang Kang brand 420g)
4 beaten eggs (slightly seasoned with fish sauce, pepper & sesame oil)
6 cloves of garlic (chopped)
6 small onion (sliced & slightly chopped)
5 pcs xi dao small fishcake (horizontally cut half and sliced) (i used Bobo brand)
1 packet green veggie about 200g - 250g (i used di wang cai)
Seasoning:
3 tbsp sweet soy sauce (i used ABC sweet soy sauce)
2 tbsp light soy sauce (i used Taihua Standard light soy sauce)
2 tbsp dark soy sauce (i used Tiger Top Quality dark soy sauce)
2 tbsp oyster sauce (i used Lee Kee Kum Panda Oyster Sauce)
1 tbsp sesame oil
1 tbsp fish sauce (I used Knife Reduced Salt fish sauce)
1 tsp pepper
1 tbsp water
Mixed the above seasoning together and set aside.
Directions:
1) Heat oil and fried the eggs till fragrant slightly browned. Set aside.
2) Heat oil stir fried the garlic and small onion till fragrant and slightly browned.
3) Add in fishcake and veggie, stir fried for 1 - 2 min.
4) Add in kway teow & flat yellow noodles and also the mixed seasoning, stir fried evenly for about 2 - 3 min. At the same time, add in the fried eggs.
5) Off heat, cover lid and leave it for 5 min before serve hot.