1. Blanch all vegetables and set aside.
2. Heat oil and fry the chopped garlic till aromatic. Add the marinated chicken and prawns. Stir fry for 30 seconds.
3. Add in pasta, mix & fry well.
4. Add in all the sauces and seasoning then the blanched vegetables.
5. Stir fry well and served.

1kg
of boiled San Remo spaghetti No. 5

½ kg
green sawl

300g
round cabbage

1
carrot (large size)

200g
black Chinese fungus (soaked till doubled size)

250g
diced chicken breasts

200g
middle sized prawns (peeled and cleaned)

200g
broccoli

3 tbsp 
chopped garlic (take 1 tbsp for marinating the chicken & prawns)

3 tbsp
oyster sauce (take 1 tbsp and marinate the chicken & prawns)

1 tbsp
Woh Hup premium dark soy sauce

2 tbsp
concentrated chicken stock (or 1 tbsp chicken granules)

1 tbsp
sesame oil

300g
Prego pasta sauce