Cintan Four Seasons Noodles

Ingredients

• 3 pcs Cintan Non Fried Noodles
• 4 slices ginger
• ½ tsp finely chopped garlic
• 1 tbsp oil
• 1 1/2 litres stock
• 2 eggs (lightly beaten)
• 2 pcs Chinese mushrooms (soaked and shredded)
• 50g chicken breast meat (sliced)
• 10g black fungus (soaked and shredded)
• 60g bamboo shoot (shredded)
• 2 pcs filament crab sticks (cut into pieces)
• 20g Enoki mushrooms
• 30g Szechuan preserved vegetable (char choy, finely shredded)
• 25g carrot (shredded)
• 40g prawns (cut into cubes)
• 1 tbsp chopped spring onion
• 1 tbsp chopped coriander
• ½ tsp Yeo’s Light Soya Sauce
• ½ tsp sesame oil
• ½ tsp cornflour
• 2 tbsp Yeo’s Light Soya Sauce
• ¼ tsp Yeo’s Dark Soya Sauce
• 1 tsp pepper
• 1 tbsp chicken stock powder
• 1½ tbsp Zhejiang vinegar or to taste
• 1 tbsp apple cider vinegar
• 2 tbsp chilli oil
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp sesame oil
• 2 tbsps cornflour
• 1 tbsp tapioca flour
• 4 tbsps water