Prep Time
10 min
Cook Time
10 min
Yields
2 servings
A medley of vegetables, egg and beautiful pearl noodles make this dish a great main or side for Chinese New Year (or any other time of year!).
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ingredients
⅓
cup bean sprouts, julienned
⅓
cup jumbo carrot, julienned
⅓
cup Spanish onion, julienned
⅓
cup shiitake mushrooms, julienned
⅓
cup leek, julienned
⅓
cup celery, julienned
soya bean cake (available in Asian grocery stores)
6
oz pearl noodles (available in Asian grocery stores)
2
eggs, scrambled
1
Tbsp XO sauce
1 ½
Tbsp oyster sauce
2
tsp soya sauce
½
tsp sugar
coriander leaves, for garnish
1
red chile, deseeded and sliced into rounds, for garnish
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directions
Step 1
Julienne all vegetables and blanch together. Set aside.
Step 2
Make sauce by mixing XO sauce, oyster sauce, soya sauce and sugar together. Set aside.
Step 3
Heat 1 1/2 Tbsp of olive oil in a thick non-stick pan or wok and scramble eggs with noodles (sautéeing noodles and eggs together helps avoid the noodles sticking to the wok).
Step 4
Add sauce and vegetables and sauté for 3 minutes. Garnish with coriander and red chile, if desired.