INGREDIENTS:320g Yeo’s Ezy-Cook Noodles200g fish sticks50g each Chinese chives, beansprout, onion, shredded5g each spring onion and ginger, shredded10g sesame seedsSEASONINGS:20g Yeo’s Pure Sesame Oil10g Yeo’s Light Soy Sauce5g 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
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