INGREDIENTS
180 g King prawns ( peeled, deveined )
400 g Shanghai noodles/ Udon noodles
3 Dry shitake mushroom sliced
Vegetable oil
3 cloves Garlic
3 Spring onions
80 g Cabbage
½ Bell pepper sliced
Prawn Seasonings
¼ tsp Black pepper
Salt to taste
Stir Fry Sauce
1 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tsp Dark soy sauce
1 tsp Shaoxing cooking wine/ rice vinegar
1 tsp Sugar
1 tsp Sesame oil
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