Chinese Egg Noodles 炒面

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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Korean ChapChae 韩式冬粉 잡채

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