INGREDIENTS:
- 1/4 kg egg noodles
- 3 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1/4 cup green onion leeks, chopped
- 1/4 cup carrots, cut into strips
- 1/4 cup shiitake mushrooms, cut into strips
- 2 pcs chinese bok choy, cleaned
- 1 cup shrimp, peeled, and deveined
- 1 cup squid, peeled, and cross-cut
- 1 tbsp chinese rice wine
- 2 cups chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 3 tbsp water
- 1 pinch salt and pepper, to taste
- 8 pcs quail eggs, boiled
- 3 tbsp sesame oil
- 1 tbsp fresh spring onion, chopped
PROCEDURE:
1. In a small sauce pot, boil water, and cook egg noodles according to package directions. In a wok, heat oil, and fry the cooked egg noodles for 2 to 4 minutes to make them crispy. Set aside.
2. Using the same wok, heat oil, and sauté and onion leeks until fragrant. Add carrots, shiitake mushrooms, bok choy, shrimp, and squid. Toss altogether and cook for 4 minutes over high heat.
3. Pour in rice wine and chicken stock. Season with oyster sauce, soy sauce, salt, and pepper. Then dissolve cornstarch in water and mix in to thicken the sauce.
4. Plate crispy noodles. Top with vegetables and seafood. Pour sauce over them. Garnish with quail eggs, and finish with a drizzle of sesame oil and chopped spring onion.
