Compared to the dry noodles where Eric Tsang's face is prominently featured, I wasn't exactly impressed with Sau Tao Noodle King's soup noodles.Thus I tinkered with some ingredients I have in the fridge.Actually , I whipped this up because I'm still fed up with our Penang hawkers. Another round of price increase has started already. Yes really.
Anyway , this noodle dish below cost less than RM10 so if you want to know how to improve that something missing feeling when you eat it, do by all means try my method out .
The end result is a gourmet chinese restaurant dish , just so you know. If you are unable to achieve it try again and again until you get it right.
Ingredients you will need :
Sawi Jepun ( Japanese mustard ) , Round Cabbage , one egg , bit of canned pacific clams and one packet of Sau Tao Abalone & Chicken Soup flavour.
Method :
Put the 2 vegies and the pacific clams in a pot . Add enough hot water to boil till the leaves turn a little soft.
Add the noodles. Hold back the seasoning.
Boil the noodles with the vegies till the noodles are the texture you want , in my case, soft.
Now add in the seasoning.
Stir a bit then transfer all the ingredients into a bowl. Leave the soup in the pot.
Bring the pot of soup to boil again. Crack in an egg making sure not to allow it to start overbubbling.
Add soup plus egg to the noodles and enjoy.
* Try to stick to the ingredients stated in this recipe. You may omit the clams if you like .
No comments:
Post a Comment