Cantonese Yee Mee (Or Mee Kruk Kruk as my son calls it :))

• 1/2 cup chicken slices (tenderize the meat a little by using a meat tenderizer tool)

           Alternatively you may also use prawns (washed and butterflied)

• 1 stalk green onions - sliced (the white part only)
• 4 cloves garlic -slightly  smashed with your knife
• 2-3 slices young ginger (old ginger will be too pungent)
• 1 stalk celery cut into 1 cm thick pieces
• 2 -3 pieces green bird chili (bruised)
• 2 tablespoon oil
• 12-14 piece snap peas (or sweet peas)
• romain lettuce leaves
• 2 eggs
• 1 cube chicken stock
• a teaspoon white pepper 
• 2 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with a little water to make a  slurry
• 3-4 cups of water

In individual  plates put half a round of sapo mee and set aside.

In a large wok heat the oil and toss in the the green onion, ginger, chili, celery and garlic.  Then add in the chicken and toss for a few minutes until it changes colour. Toss in the snap peas and add in the oyster sauce and the water. Add  the chicken stock cube, white pepper and sugar to taste and bring it to a boil. Add in the cornstarch slurry and just before it starts to boil crack the eggs (whole) into the gravy. Do not stir. Cook for a  few minutes . Turn off the heat and add in the romain lettuce. (Be carefull not to overcook the eggs..I like it with the yolk still a little runny). Ladle the sauce over the dry noodle and you've got yourself a hearty meal.. Enjoy!!