Kimball Cantonese Fried Noodles

Ingredients

• For gravy mix:
• 2 cups water
• 1 tbsp Kimball Oyster Flavored Sauce
• 1 tbsp light soy sauce
• 1 ½ tbsp cornflour


• 200g Kimball Fettucine, cooked as per instructions on packaging
• 3 tbsp oil
• 1 tbsp light soy sauce
• 5 cloves garlic, finely chopped
• 1 cup cauliflower, cut into bite-size pieces
• 200g boneless chicken, thinly sliced
• 2 pcs fish cake, thinly sliced
• 6 stalks pak choy, cut into 5cm length
• 1 egg, beaten
• Salt, to season
• Pepper, to season

Method

1. Heat 1 tablespoon oil in a wok and quickly stir-fry fettucine over high heat, seasoning with the soy sauce. Transfer onto large serving platter.
2. Heat remaining oil in wok and fry garlic until golden brown. Add cauliflower, stir-fry 5 minutes before adding chicken and fish cake. Cook 5 minutes. Stir gravy mix, pour into wok and bring to boil.
3. Add pak choy, cook 3 minutes and season with salt and pepper to taste. Drizzle in beaten egg, boil once and turn off heat. Pour over noodles and serve immediately.