4人份
Ingredients 用料
8 slices | Mongkok 大白菜 |
1 packet | Japanese Mushroom 小蘑菇 |
1 | Carrot 红萝卜 |
4 | Eggs 鸡蛋 |
8 slices | Fishball or Fishcake 鱼圆或鱼饼 |
14 | Prawns (de-shell) 虾 (去壳) |
1 pack | Thin Egg Noodle 幼面 |
5 cloves | Garlic (minced) 蒜蓉 |
6 tablespoons | Oil 油 |
6 tablespoons | Sesame Oil 麻油 |
2 tablespoons | Oyster Sauce 耗油 |
1/2 cup | Water 清水 |
A pinch | Pepper 胡椒粉 |
Method 做法
1. Wash and cut Mongkok into slices. Wash and de-skin carrot, cut into slices. Cut away roots of mushroom, soak for 5 minutes. Drain mushroom.
2. De-shell and clean prawns. Cut fishball or fishcake into small cubes.
3. Beat eggs into a bowl.
4. Boil water. Put noodles into hot water, boil for a minute. Drain noodles. Run noodles over room temperature water and mix well. Drain water. This process gives the noodle a chewy texture.
5. Heat up 2 tablespoons of oil and 2 tablespoons of sesame oil in flat frying pan.
6. Put 1 person's share of noodles into oil. Fry till semi-crispy. Put egg over noodles. Fry on both sides (like an omelette). Remove and place on plate. Repeat for the other 3 pax noodles.
Prepare sauce:
7. Heat up 2 tablespoons of oil. Fry minced garlic. Add carrot and mongkok to fry until it turns slightly soft. Add mushroom, prawns and fishball/fishcake. Fry until all the ingredients are cooked. Add half a cup of water. Boil.
8. Add 2 tablespoons of oyster sauce. (Optional: Add 1 teaspoon of Taiwanese BBQ Sauce - Sha Cha sauce 沙茶酱). Fry well. Add pepper.
9. Pour sauce over noodles. Serve.
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