Instructions: Method:
SOFTEN noodles in boiling water, then rinse with running tap water. Drain well.

Place noodles on a serving plate. Add ingredients (A) and toss well to blend evenly.

Heat 3 tbsp oil in wok and add ginger wine. Saute mushrooms and cabbage, then add chicken and stir-fry.

Add stock and seasoning ingredients and bring to a boil. Add just enough thickening. Turn off the fire and add the egg, just to poach it, then add crabmeat. (The egg gives texture to the gravy.)

Pour gravy over the noodles. Garnish and serve with sliced red chillies and a sprinkling of spring onion curls. Add a dash of Chinese black vinegar (chit choe) for flavour.

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