Ingredients
- Hong Kong-style egg noodles, 500 g; rehydrated and boiled if needed1 pack
- oil2 tbsp
- garlic, crushed2 clove
- fishballs, cut into 1 cm pieces5
- shrimp, shells removed200 g
- cabbage, cut into bite-sized pieces100 g
- scallions, cut into 1 cm pieces2
- bean sprouts, rinsed in hot water150 g
- light soy sauce, light Chinese soy sauce2 tbsp
- salt1 tbsp
- sugar1 tbsp
- pepper1 tbsp
- fried onion2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat the oil in a non-stick pan, add the garlic, and fry for about 10 seconds until golden brown.
Add the fishball and shrimp. Stir fry until the shrimp and fishball just begin to change color.
Add the cabbage and scallion, and stir fry at least until all ingredients are hot.
Add the noodles, and stir fry until all ingredients are hot.
Add the bean sprouts, light soy sauce, salt, sugar and pepper. Mix well and stir fry (perhaps on reduced heat) until all ingredients are hot, taking care to not cook so long as to overly wilt the bean sprouts.
Serve immediately with fried onion.
Broad classification · inferred Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：Hong Kong-style egg noodles, 500 g; rehydrated and boiled if needed、fishballs, cut into 1 cm pieces、light soy sauce, light Chinese soy sauce、bean sprouts, rinsed in hot water）
