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Noodles in Beijing Style

Noodles in Beijing Style

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    25mins

  • Cooking

    10mins

Fusion Rice or Noodle Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 200 g Shanghai thick noodles [cooked]
  • 50 g pork [sliced]
  • 50 g shrimp(s) [meat, deveined]
  • 50 g broccoli [cut into pieces]
  • 25 g bamboo shoots [sliced]
  • 4 pcs wood fungus [dried and soaked, optional]
  • 4 pcs Chinese mushroom(s) [soaked]
  • 1 pc egg (s) [beaten]
  • 1 tsp. minced ginger

Marinade

  • 1 tsp. Lee Kum Kee Premium Oyster Flavoured Sauce
  • 1 tsp. corn starch
  • 1 tsp. cooking wine
  • white Pepper to taste
  • 1 Tbsp. Lee Kum Kee Premium Oyster Flavoured Sauce
  • 1 tsp Sesame Oil (Pure)
  • 500 ml stock
  • 1 1/2 Tbsp. corn starch

Made with
Lee Kum Kee products

Minced Ginger 213g

Other Sauces

Minced Ginger
LKK's Premium Oyster Flavoured Sauce 510g

Oyster Flavored Sauce

LKK's Premium Oyster Flavoured Sauce
Pure Sesame Oil, 115 ml, Bottle

Oil

Pure Sesame Oil

How to make it

  1. Mix pork with marinade.
  2. Place cooked noodles in serving bowls. Keep warm.
  3. Heat 2 Tbsp oil. Saute minced ginger till fragrant.
  4. Add shrimps, pork, bamboo shoots, broccoli, wood fungus and Chinese mushrooms, stir-fry for a while.
  5. Stir in beaten egg. Pour over noodles and serve.

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