Hong Kong Crispy Noodles With Chicken and Prawns

Ingredients: (Serve 1)
1 portion of fresh local Kolo Mee
Cooking oil (enough to lightly coat bottom of pan)
2 garlic cloves (chopped)
1/2 small onion (diced)
1" section carrot (slice according to your desired preference)
1/4 cup thinly sliced chicken breast
5 medium prawns (peeled and deveined)
1 cabbage leaf (cut into bite-size pieces)
Some green vegetables of your choice (cut)
1 tbsp. Shaoxing Wine
1/2 cup water (add a bit more if you prefers more sauce during cooking)
1/2 tsp. chicken stock granules
1/2 tbsp. cornflour mix with 1 tbsp. water
1/4 tsp. grounded white pepper

Stir-fry sauce: (mix together in a bowl)
1 1/2 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1/2 tsp. sugar

Methods:

1. Shake out the noodles and form into a rough circle about the size of your non-stick frying pan over a flat plate.  Heat oil, enough to lightly coat the bottom of the pan using medium heat.  Slide the noodles into the pan so that they form a neat circle.  Cook for about a minute before pouring in 1 1/2 tablespoons of water.  Allow the water to evaporate and steam the noodles for another 1 1/2 minutes or until the bottom is crispy.  Flip the noodle over and cook for another 1-2 minutes or until the second side is golden and crispy.  Off heat and transfer the noodle to a large serving plate.
2. In a clean heated wok, add 1 tablespoon cooking oil (from frying the noodles) add garlic, onion and carrot.  Cook, stir-frying for about a minute, then add the chicken breast and stir-fry until almost cooked.  Add the prawns and stir-fry until almost cooked.  Then add the cabbage and green vegetables.  Add 1 tablespoon of Shaoxing Wine, stir to mix and allow to simmer for another minute.  Stir through the cornflour mixture.  Simmer until just thickened.  Season with pepper, off the heat and spoon onto the centre of the crispy noodle.  Serve immediately.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preferences.