Ingredients
- oyster saucefish sugar soy
- 1 tbsp veg oil
- chicken prawns celery carrots onion singapore noodles deep fried shallots
Method
- water on to boil for noodles and to blanch veg
- combine all sauce ingredients
- in very hot woke toss chicken few minutes then blanch veg last prawns
Product used in recipe
- Lee Kum Kee - Panda Oyster Sauce
- Squid Brand - Fish Sauce
