
Ingredients
- 4 garlic cloves, finely chopped
- 2 spring onions, thinly sliced
- 2 celery sticks, diagonally sliced
- 50g shiitake mushrooms, thinly sliced
- 1/4 cup Chinese cabbage (Wombok), shredded
- 3 tbsp Lee Kum Kee Soy Sauce
- 2 tbsp Lee Kum Kee Oyster Sauce
- 2 tbsp garlic oil or vegetable oil
- 200g glass noodles
- Fried Asian shallots (for garnish)
- Salt and Pepper, as desired
- 2 eggs (whisked)
- 1 large carrot (julienned)
- Chives (chopped into 5cm lengths), for garnish
Method
- Cook eggs into an omelette with salt and pepper. Chop into chunks. Set aside in a small bowl.
- Heat vegetable oil in a wok or large frying pan over high heat. Add the garlic and spring onion and stir-fry for 1 minute or until aromatic and spring onion is soft. Add the celery and carrot and stir-fry for 1 minute or until just tender. Add the mushroom and stir-fry until golden. Add the cabbage and stir-fry until the cabbage just wilts.
- Combine soy sauce, oyster sauce, garlic oil, salt and pepper in a large bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Rinse under cold water and drain well. Add to the soy sauce mixture and toss to combine. Add noodle mixture and chopped omelette to the vegetable mixture. Toss to combine.
- Divide noodle mixture among bowls. Garnish with chives and fried shallots, if desired.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G