CANTONESE EGG NOODLES RECIPES

Steps:

• Prepare the ingredients, wash the sprouts, and cut the carrots and onions into fine strips
• Knock open the eggs, add salt, oil, and chicken powder and beat evenly
• Into the frying pan and scrambled eggs
• Boil a pot of boiling water to boil the noodles 8 mature and remove
• Soak in cold water and drain the water after passing the cold river
• Heat oil in the wok and stir-fry the noodles for a while, then add the right amount of chicken powder and salt
• Stir-fried
• Add oil to the pan and stir up the onions
• Stir-fry the carrots and sprouts until soft
• Stir fry the noodles
• Stir in the light soy sauce
• Pour the egg and stir fry evenly
• Sprinkle chopped green onion at the end and serve on the plate

Steps:

• To Cook the Noodles Lightly blanch the noodles in some boiling water to avoid them sticking together. Heat up the oil in a wok over medium high heat. Add the noodles, dark soy sauce and light soy sauce. Stir fry and toss until the noodles are evenly coated with the soy sauce. Continue until the noodles are cooked. Set aside. To Cook the Gravy Heat up some oil in the wok and fry the garlic until golden brown. Next add the chicken, fish cake and prawns. Fry until the prawns and chicken are cooked and pour in the chicken stock Season the chicken stock with the light soy sauce, oyster sauce and salt to taste. Once seasoned, bring the stock up to a boil. Prepare a cornstarch mixture by adding the cornflour to water and mixing well, making sure there are no lumps. Pour the cornstarch mixture into the chicken stock and simmer until the gravy thickens. Add the choy sum into the gravy and crack the eggs in as well. Turn the heat off as soon as you crack the eggs in and stir vigorously to break up the eggs and mix them into the gravy. Pour the gravy over the prepared noodles and serve immediately.