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Egg noodles in creamy egg gravy
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Malaysian Hawker's Fare, Alan Kok
| 300 grams | longevity noodles |
| 1500 ml | chicken stock |
| water, alternative | |
| A. | |
| 100 grams | prawn meat |
| 100 grams | shredded pork |
| Light soy sauce | |
| 3 | black mushrooms, soaked and shredded |
| 2 tablespoon | shredded black fungus |
| 50 grams | Chinese cabbage, shredded |
| Seasoning | |
| 1 teaspoon | salt |
| 1 teaspoon | sesame oil |
| 1 tablespoon | Shaoxing wine |
| 1/4 teaspoon | five spice powder |
| Dash | white pepper |
| 1 | egg, beaten |
| 3 tablespoons | corn flour, water added |
| Fried shallots | |
| chopped green onion for garnish | |
Combine prawn with a little sugar, and corn flour. Mix shredded pork with light soy sauce and corn flour.
Boil dried egg noodles until soft, drain and set aside. Bring stock or water to boil. Add ingredients A, seasoning ingredients, and bring to boil. Thicken with corn flour water mixture. Add in beaten egg and stir to boil. Add noodles and mix well.
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