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Somen noodles with fresh prawns, crabmeat, and combination of fresh as well as dried scallops, all served together in a chicken-based pumpkin broth
Deliciously smooth, low-fat wheat noodles in a delicious pumpkin broth enriched with flavourful seafood. Not only is this dish warm and nourishing, it is rich in antioxidants such as beta-carotenes that support eye health and helps enhance the body's immune function.
|Somen||10 bunches (50g/bunch)|
|Large prawns||10 pcs (20 – 25pcs/kg)|
|Scallop (diced)||10 pcs (3g/pc)|
|Dried scallops||10 pcs (3g/pc)|
|Pumpkin broth||2 litres|
|Prawn and Scallop Marinade|
|Egg white||1 egg (approx. 50g)|
|Sesame oil||1 tsp|
|Corn starch||1 tsp|
|Spring onions (chopped)||1g|
|Red vinegar||A dash|
|Crispy shallots||Add to taste|
Chef Sam Leong's La Mian is one of the dishes from our special Guest Chef menu, prepared fresh each day by our culinary teams in Mount Elizabeth Hospitals and Gleneagles Hospital. It's been reviewed by our dietitians to ensure that it's as nutritious as it is tasty.
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