Instructions: Method:
SCALD noodles in hot water for 30 seconds, then rinse in cold water. Strain noodles in a colander. Heat 2 to 3 tbsp oil in wok. Fry noodles in hot oil briskly.

Remove and run noodles through tap water again. Strain. Deep-fry salt fish till crispy. Pound the salt fish and set aside.

Heat 2 tbsp oil in wok and stir-fry onions till slightly limp. Dish out and put aside. Add chicken meat, mushrooms and prawns. Put in noodles, beansprouts, seasoning and stock and stir-fry well. Add a dash of sesame oil, put in the soft onions and combine well.

Dish out and garnish with pounded salt fish, red chilli curls and chopped spring onions.

Footnote: Instead of homemade noodles, you can use fresh wantan mee that is readily available in the wet market or supermarket.

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