Cuisine
Chinese
Time
30 mins
Servings
2 people
150g egg noodles, soaked and seperated
100g Hot dog sausages, juliened
80g carrots, juliened
Half white onion, sliced
1 spring onions, chunks
1 small bunch of garlic chives, chunks
1 small bunch of beansprouts, picked
Sauce
1½ tbsp light soy sauce
½ tbsp dark soy sauce
1 tbsp oyster sauce
½ tsp white pepper
½ tsp sugar
Soak the egg noodles in hot water for 3-5 minutes
Once the noodles have separated, drain the water and allow to dry
Slice the Chinese greens and any other vegetables into strips
Finely slice the spring onions
Heat 1 tablespoon vegetable oil in a wok to high heat
Add the Chinese greens and stir-fry for 2-3 minutes
Add the bean sprouts and stir-fry for a further minute
Take out all the cooked vegetables
Add the noodles and stir-fry for 1-2 minutes
Add the sauce from the edge of the wok and stir
Menu: Pork & Kimchi Mandu, Korean Fried Chicken Bites, Tteokbokki
5 Spaces Left
Menu: Butternut Squash Red Curry, Green Papaya Salad, Veg Thai Spring Rolls, Sticky Rice
8 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
1 Spaces Left
Menu: Siu Mai, Glutinous Rice in Lotus Leaf, Pork Wontons, Jiao Zi, Hor Fun
11 Spaces Left
Menu: Tteok-bokki, Gimmari, Beef Bulgogi, Korean Spicy Chicken Skewers, Hotteok
10 Spaces Left
Menu: BBQ Chicken Bao, Siu Mai, Custard Bao, Pork Wontons
1 Spaces Left
Menu: Pork & Kimchi Mandu, Korean Fried Chicken Bites, Tteokbokki
18 Spaces Left
Menu: Spring Rolls, Larb Moo, Prawn/Chicken green curry
10 Spaces Left
