INGREDIENTS: 320g Yeo’s Ezy-Cook Noodles 200g fish sticks 50g each Chinese chives, beansprout, onion, shredded 5g each spring onion and ginger, shredded 10g sesame seeds
SEASONINGS: 20g Yeo’s Pure Sesame Oil 10g Yeo’s Light Soy Sauce 5g Yeo’s Dark Soy Sauce
PREPARATION METHOD: - Soften Ezy-Cook Noodles in boiled water with small amount of vinegar and drained.
- Deep fry fish sticks, skin off and sliced into pieces.
- Stir fry all ingredients, add noodles and seasonings. Put the sliced
