薑蔥蠔油撈麵


 10 minutes handy mixed noodle

This noodle dish is an alternative choice of instant noodle, cook easily and much delicious than instant noodle.

 

Materials:

Chinese Egg Noodle 3 Noodle (cake form)
Ginger 3 - 4 slices
Green Onion 3 Strips
Sauce Oyster sauce

Method:

  1. Boil water, pour tiny oil & salt; put in 3 noodle cake
  2. When noodle turn tender (tender degree could based on personal taste), pour noodle in strainer & soup into running water about 1 minute, strain out the excess water.
  3. Boil another pot of water, put noodle in until warm enough & strain out water, ready to serve.
  4. sliced ginger, green onion; heat oil to 250 degree & slightly fry ginger & green onion, then put on top of noodle.
  5. Add oyster oil, seasame oil, mixed noodle & serve.
 

Tips: 

Use The cooking noodle water (Lye water) to boil green vegetable will make vegetable much green & tender.

 

 

Preserved Materials & procedure
Chinese Egg noodle cakes.
Boil water, pour tiny oil & salt; put in 3 noodle cake
When noodle turn tender, pour noodle in strainer & soup into running water about 1 minute, strain out the excess water.
sliced ginger & g. onion (pre-served)
heat up oil pan
oil fried ginger & g. onion (pre-served)