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...
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