Cantonese style Kong Foo Chow noodles

Google + supermarket 10mins walk away are great enablers for when a craving hits! I'd always thought this was a dish that needed the restaurant-grade "wok hei" to get right, so super surprised at how effortless it actually was to replicate at home! Now if only I can find the correct type of yee mee or hor fun in Bangkok...

Cantonese style Kong Foo Chow noodles

Ingredients:
Rice noodles
1 tbsp soy sauce - for noodles
1 tsp sesame oil - for noodles
Prawns
Fishcake - sliced thinly
Kailan (usually whole stalks but I prefer smaller slices)
Mushrooms (optional)
3 cloves garlic - finely chopped
2 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp white pepper
1 1/2 cups chicken stock
1 tbsp corn flour
1 egg
1/2 cup water

Method:
1) In a bowl, mix rice noodles with 1 tbsp soy sauce and sesame oil.
2) Heat 1 tbsp oil in wok and fry garlic. Once fragrant, remove garlic into a seperate bowl. Use same oil to fry noodles. Remove noodles into a bowl.
3) Add 1 tbsp oil, return fried garlic, throw in prawns, fishcake and cook till prawns turn pink.
4) Add in chicken stock, kailan, mushroom to wok.
5) In a bowl, mix well oyster sauce, pepper, soy sauce. Add mixture into wok. Leave veggies and seafood to cook.
6) In a bowl, whisk corn flour, water and egg until smooth.
7) Add in egg mixture to wok and quickly stir well till veggies coated. Remove from heat but leave in wok stirring until creamy.
8) Ladle silky egg sauce over noodles.
9) Serve with pickled green chillies (I just soak sliced chillies in vinegar and leave it in the fridge until ready to serve).

Note: If you plan to keep leftovers, store noodles and sauce seperately!