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Ingredients

3 oz rice noodles, 2 Tbs cooked prawns, 2 Tbs sliced cooked chicken, 1 Tbs sliced bamboo shoots, 2 Tbs green pepper thinly sliced, 2 Tbs celery, thinly sliced, 2 Tbs  bean sprouts, 1 Chinese mushroom soaked and cut into thin strips, 1 small onion sliced, 7 Tbs oil, pinch of salt, pinch of sugar, dash dark soy sauce, few drops sesame oil

Sauce: 4 Tbs oyster sauce, 5 Tbs chicken  stock, 1 tsp ginger sherry, 3/4 tsp cornstarch

Preparation

Cook noodles in boiling water for one minute. Remove and drain well.

Extras

nothing special

Method

1 Heat 2 Tbs oil in a hot wok, cook onions two minutes
2 Add celery, green pepper, and then bean sprouts at one minute intervals
3 Toss in salt, sugar and soy sauce. Stir one more minute, then turn onto a warm plate and put aside
4 Clean wok and heat 2 Tbs oil. Add prawns, chicken, bamboo shoots and heat everything through. Add another pinch of salt, sugar and a few drops of sesame oil
5 Stir in sauce until hot and thick
6 Turn onto a heated plate
7 Clean wok and add 3 Tbs oil and toss in noodles. Cook till hot and glistening

Serving

Place on top of vegetables and serve immediately.