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Noodles in Beijing Style

Preparation Time:   25  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Braise
Cook level:   Normal
Serving Size:   2  (person)


Shanghai thick noodles 200 g [cooked]
Pork 50 g [sliced]
Shrimp(s) 50 g [meat, deveined]
Broccoli 50 g [cut into pieces]
Bamboo shoots 25 g [sliced]
Wood fungus 4 pcs [dried and soaked, optional]
Chinese mushroom(s) 4 pcs [soaked]
Egg (s) 1 pc [beaten]
Minced Ginger 1 tsp

Sauce & Marinade

Premium Oyster Sauce 1 tsp
Corn starch 1 tsp
Cooking Wine 1 tsp
White Pepper to taste
Premium Oyster Sauce 1 tbsp
Pure Sesame Oil 1 tsp
Stock 500 ml
Corn starch 1 1/2 tbsp

  1. Mix pork with marinade.
  2. Place cooked noodles in serving bowls.  Keep warm.
  3. 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.
  4. Pour in seasoning mix and bring to the boil until thickens.  Stir in beaten egg.  Pour over noodles and serve.

Tag: Noodles

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