Cantonese Style Rice Noodles/ Mee Hoon Garing Cantonese

(serve 1)

30gm bee hoon/rice noodles (deep fry in semi hot oil and dish out)

For the gravy
2 nips garlic- chopped finely
30gm mustard green (break into a few parts)
50gm thinly sliced chicken meat
a few thinly sliced fish cakes
3 fish balls (halve)
1 egg -beaten
1 1/2  cup chicken stock or water
1 tbsp light soy sauce
1/2 tsp red wine or chinese cooking wine (optional)
a few dashes of white pepper powder
sugar and salt to taste
1 tsp corn flour, to thicken gravy

Heat wok, add 1 tbsp oil, saute garlic until aromatic, then add in chicken meat,fish cakes and fish balls. Stir fry until cooked, then add 1 cup or more chicken stock. Throw in the mustard green, light soy sauce, white pepper powder, wine and seasoning. Leave to simmer for about 2 mins,then thicken the gravy with mixing corn flour with a bit of water. Swirl around beaten egg on the simmering gravy. Leave for a few seconds and close fire. Pour the gravy over the fried bee hoon/rice noodles. Serve immediately.