| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Noodles and pasta | Seafood | 30 minutes | 1 place |
ingredient
- 80 grams of wide noodles (ingredients for stir-fried wide noodles)
- 1 egg (ingredient for stir-fried wide noodles)
- Palm oil, brand: Tubtim (ingredients for stir-fried wide noodles)
- 50 grams Hong Kong kale/baby broccoli (ingredients for gravy)
- 30 Shimeji mushrooms (ingredients for gravy)
- 2 pieces of river prawns (ingredients for gravy)
- 3 Chilean mussels (sauce ingredients)
- 50 grams of white sea bass (ingredients for gravy)
- 1 tablespoon light soy sauce (ingredient for gravy)
- 1 tablespoon crushed soybean paste (ingredient for gravy)
- 1 tablespoon cornstarch (for gravy dressing)
- 1 tablespoon sugar (for gravy)
- 1 tablespoon Chinese rice wine (for gravy)
- 1 tablespoon sesame oil (for gravy)
- 1 tablespoon mashed soybeans (ingredient for gravy)
- 2 tablespoons of crispy flour (for the gravy)
- Ground white pepper (for gravy)
Preparation
- Crack an egg into the noodles and fry with Taptim brand palm oil until golden brown. Coat the sea bass with flour and set aside.
- Bring water to a boil, add crushed soybean paste, crushed soybean paste, sugar, preserved shrimp, mussels, cooked cornstarch, and light soy sauce.
- Served with blanched Hong Kong kale and shimeji mushrooms.
