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Blanch the Mee Kuning in water to remove the excess oil. Drain the noodles into a colander.
Cut the chicken breast meat into bite-size pieces and marinate it with light soy sauce, salt, and oil for about 15 minutes.
Hear some oil in a pan to sauté the shallot and garlic until it becomes automatic.
Then, add a tablespoon of chili paste.
Add the marinated chicken pieces and stir-fry until the chicken is cooked.
Season it with ground white pepper.
Next, add the Choy Sum stalk and carrots.
Pour enough water into the pan to cook for a minute or two until the vegetable stalks and carrots turn soft.
Season with chili sauce, tomato sauce, sweet soy sauce, and oyster sauce.
Add the fish cakes, baby corn, and shrimp.
Finally, add the Choy Sum leaves and tomatoes.
Thicken the gravy with cornstarch slurry.
Mix the gravy with the noodles.
Garnish with lime wedges, fried shallots, and coriander leaves to serve.