Ingredients
| TIP TOP Egg Noodles |
1 Package of 200g |
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| Sausages, sliced |
200g |
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| Baby bok choy (xiao bai cai), trimmed to shorter lengths |
3 bunches |
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| egg, beaten with 1/2 tsp light soy sauce added |
1 pc |
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| frozen vegetables (peas/carrots/corn), thawed |
150g |
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| Cooking oil |
2 tbsps |
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| Garlic cloves, peeled and chopped finely |
4 pcs |
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| Seasonings (mix well) |
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| Light soy sauce |
1 tbsp |
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| Oyster sauce |
1/2 tbsp |
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| Fish sauce |
1/2 tbsp |
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| Dash of ground white pepper |
|
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| Salt to taste |
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Cooking Directions
STEP 1:
Place noodles into boiling water and stir continuously for 2- 3 minutes. Drain and set aside. |
STEP 2:
Heat cooking oil in wok and fry garlic till fragrant. Add sliced sausages and frozen vegetables; stir fry for another minute. |
STEP 3:
Add cooked egg noodles. Add seasonings and using either a pair of kitchen tongs, stir well so that the seasonings are absorbed evenly. Add baby bok choy and stir fry until they are cooked (less than a minute). |
STEP 4:
Pour beaten egg slowly and evenly over the noodles. Stir fry everything in the wok until the egg is cooked. Season to taste with salt, if needed. |
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