Thursday, January 5, 2012

Eggs Noodle


A. 200g eggs noodle (cook as per instructions)
2 tbsp oil
2 cloves garlic (chopped)

 400g beef (slice)
1 tbsp light soy sauce
2 tbsp soy sauce
1 tbsp oyster sauce

2 tbsp oil
3 cloves garlic ( chopped)
1 tsp ginger (chopped)
100g cabbage (shredded)
40g spring onion (cut into 3 cm length)
2 cups water
1 tbsp corn flour (mixed with 2 tbsp water)
salt to taste
eggs ( if desired)

1. Combine beef with marinade for 1 hour.
2. Heat up 2 tbsp oil, saute chopped garlic until fragrant. Add in noodle pan-fry until golden brown. Set aside.
3. Heat up 2 tbsp oil, saute chopped garlic and ginger until fragrant. Add in (B). Stir fry for 5 minutes. Ad in water, bring to boil.
4. Add in cabbage and spring onion, stir until well mixed. Add in eggs, and thicken with corn flour water.
5. Pour the gravy into the prepared noodle. Serve while hot.

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