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