Ingredients:
Soybeans, salt, rice flour, tomato paste, sugar, salt, caramel 150A, chilli, vinegar, oyster extract, soy flavouring, thickener (154, 1422), preservative (211) and food acid (270).
Prepare yellow egg noodles for 2, 50g cubed chicken breast, 50g leafy vege (cut into 5cm length), 8 pieces of sliced fish cakes, 6 fresh prawns deshelled, 2 cloves of garlic - chopped, 2 eggs - beaten, 2 tbs cooking oil, 2 tbp water and 1 block of firm tofu (deep fried and diced), 1 tomato - cut into 8 parts, 1 shallot (sliced)
Heat oil, sauté garlic and shallots. Add chicken pieces and stir-fry until medium done. Add in prawns and fish cakes, stir fry for 30 seconds. Add in tomato, tofu and greens. Stir-fry until tomato is slightly cooked. Add in noodles, water and Mamak Mee sauce. Stir-fry until nearly dry. Add in beaten eggs and stir-fry until egg is cooked. Ready to serve with a squeeze of lime juice.
