Chicken Hor Fun

There are some days, where I want Singapore hawker  food. In MY ideal world, it will be low fat, low calorie but tastes the same. Alas, that's not always the case isn't it. We are quite blessed that in Perth, we have easy access to similar hawker food like in Singapore (plus where we reside). However, it is never quite the same as sitting in a kopitam, enjoying a plate of hor fun or  my ultimate favourite... ban mien.

Still, a girl has got to make do with what she has. So dropping by the oriental store, I picked up a packet of the white flat noodles, got my wok in action and started frying.

The result is still not as nice as the hawker style one of course, but it will do! for the time being..... =)

Chicken Hor Fun
200 grams of Hor fun noodles blanched and seperated
500 grams chicken diced and  marinated with soya, sesame oil, dark soya, oyster sauce and pepper.
1 bunch of choy sum washed and chopped
1 cup of chopped mushrooms (I used button but dried dehydrated shitake is fine)
2 eggs
1 tablespoons of garlic

2-3 tablespoon of oyster sauce
2-3 generous tablespoon of soya
1 tablespoon of dark soya sauce 
1/3 cup of shiao xien wine.

Heat a little oil in pan. Fry garlic and chicken till nearly done. Toss all veges in. Then toss noodles and add seasoning. Keep frying. Make sure the heat is on HIGH. Add eggs and tadah.. dinner is served.

I'm sharing this very simple dish with my friends from Presto Pasta organized by Ruth. This week Deb of Kahakai Kitchen is hosting.