Sometime you just want soft rice noodles smothered in a thick, eggy sauce bursting with seafood. Am I right? Ying Yong noodles combines two types of noodles so you get some crunch and some slurp action all in one dish. Any Chinese restaurant worth its salt should be able to make a good version of this and now you can fry it up at home too!
Serves 1. people
Do not over brown the garlic, it will make the gravy bitter.
1 small handful of mee hoon (dry rice vermicelli)
½ packet fresh kuey teow (flat rice noodles)
1 tsp. soy sauce
4 cloves garlic, chopped
¼ chicken breast, thinly sliced
5 fish balls, halved, optional
2 cups water
1 tsp. chicken seasoning
¼ tsp. white pepper powder
¼ tsp. salt
4 tbsp. corn flour diluted with 3 tbsp. water
6 shrimp, optional
1 small bunch of sawi (mustard leaves)
1 egg, beaten
Oil for frying
1. Heat frying oil in a wok until slightly smoking hot. Drop in dry mee hoon and it will puff and crisp up in seconds. Drain on paper towels and put on a plate.
2. Pour out all of the hot oil and heat up wok until slightly smoky again. Loosen the fresh kuey teow noodles by hand to release individual strands. Toss the noodles in the smoking hot wok with soy sauce. You want lightly charred bits on the noodles for flavour. Transfer kuey teow on top of crispy mee hoon.
3. Again using the same wok, lightly sauté chopped garlic with a little oil and add in chicken breast and fish balls. Keep stirring until chicken is half cooked.
4. Pour in water, chicken seasoning, white pepper powder and salt. Bring it up to a boil and add in shrimp and sawi.
5. Pour in corn flour slurry to thicken the sauce and stir in beaten egg.
6. Once it starts to boil again, pour the sauce all over the noodles.
Serve with cut chillies and soy sauce.