Lemongrass & Fish Sauce Fried Meehoon

Ingredient

• 5 tbsp oil
• 1 small red onion, sliced
• 2 stalk lemongrass, finely sliced
• 400gm meehoon, softened
  
• 12 dried shitake mushroom, softened and sliced
• 200gm chicken breast
• 150gm beansprout
• 1 small red pepper, sliced
  
• 5 tbsp fish sauce
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 1/2 tsp pepper
• 200ml hot water
• lime juice
• coriander leaves
  

Method

1. Slice chicken breast finely and season lightly with 1 tsp sesame oil, 1 tsp light soya sauce, 1/2 tsp cornflour & dash of pepper.
2. Heat oil in wok. Add lemongrass and red onion and stir-fry till fragrant.
3. Add sliced mushroom and fry for another minute. Add seasoned chicken meat and fry for 2 mins.
4. Add meehoon and toss evenly. Add hot water and seasoning and stir-fry over medium heat until dry.
5. Add in beansprouts & red pepper. Toss evenly. Stir in corainder leaves and serve with lime juice