Fried Mee Suan in Country Style

Fried Mee Suan in Country Style(adapt from Hawker's Noodles Collection)

Ingredient A
6 pieces of dried mee suan,
1/2 stalk chinese sauage (sliced)
50g shelled prawns (gross wt 100g)
50g chicken meat (sliced)
2 eggs (beaten)
1/2 bowl (125ml) water

Ingredient B
200g beansprouts,
100g cabbages (shredded)
2 big yellow onions (shredded)
2 stalks of spring onion (sectioned)

Seasoning
1 tbsp oyster sauce,
1 tbsp light soya sauce
1/2 tsp pepper
1 tsp sugar
1 tsp sesame oil
1/2 tsp chicken stock granule

Method
1. Heat up some, deep-fry the dried mee suan until golden in color. Remove.
Then cook into boiling water until softened. Dish out, drain well and keep aside.

2. Heat up 2 tbsp oil in the preheated wok, add in beaten egg. Remove the skin of Chinese sausage then cut into slices, shelled prawns and chicken slices, stir well until the egg floss is formed.

3. Blend in mee suan, seasoning and all ingredient B, toss well.

4. Lastly, add in water, stir-fry briskly until slight absorbed or dried and fragrant.

5. Dish up and serve.