Noodle with Chicken and Prawn in Oyster Scallop Gravy

I just love how this noodle is drenched with the delicious gravy. Actually you may have the option of leaving some crunch in your noodles or not, it all depends on how much gravy you add. For me, I love how the noodles are soaked with the gravy, giving you more flavour in each and every bite =).


  • 180g chicken thigh (bite size)
  • 1 medium size carrot (sliced)
  • 1.5 tbs minced garlic
  • 1.5 minced shallots
  • 8 prawn (shell removed and deveined)
  • 65g baby chye sim or any greens you prefer (chopped)
  • 8 pieces fishball (sliced each ball into 3
  • 110g crispy noodle ( refer to image below. You may also use yee mee noodle)
  • 1 pack of bunashimeji mushroom (remove the base, separate the mushrooms)

Marinate (Chicken )

  • 1 tbs shaoxing wine
  • 2 tbs kikkoman soy sauce
  • 1 tbs cornstarch

Marinate the chicken and refrigerate for 30 minutes


  • 800ml water
  • 4tbs lee kum kee oyster sauce with dried scallop
  • 1 tbs kikkoman soy sauce
  • slurry (30g potato starch mixed with 60g water )

Method (cooking)

  • Preheat the oven for 100 degree celsius
  • Bake the noodles for 5 minutes. (Since we won’t be cooking the noodles, this is my way to kill any bacteria that might exist in the pack of noodles). Place the noodles in a shallow dish. Set aside.
  • Add 1/4 cup of oil into a heated wok. At medium high heat, Add in the garlic and shallots, followed by the chicken. Stir fry until golden brown
  • Add in the mushrooms, followed by the fishballs. Stir fry for about a minute
  • Add in the carrots, greens and prawn. Stir fry for about a minute.
  • Add in the gravy ingredients. Except the slurry. Let it boil
  • Add in the slurry to thicken the gravy. Let it boil for about 30 seconds.
  • Turn off the heat and pour the gravy on your noodle.
  • Serve hot

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