PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Fried Egg Noodles with Asian Green

Servings
2
Prep
15 m
Cook
15 m

Recipe By: Chef Ha Nguyen

Fresh Chinese egg noodles, the shape and thickness of spaghetti or yellow noodles. This recipe stands out for its lightness and freshness. It’s traditionally eaten on its own; enjoy it as a light lunch or supper with any sauces. This dish requires rapid stir-frying so prepare all your ingredients before you begin cooking.

Ingredients

Directions

1

If you’re using fresh Chinese egg noodles that are not precooked, cook them first, cut them in half and set aside.
2

To prepare the cabbage, bokchoy or choy sum, inspect it carefully, discarding or trimming any spoiled stems or leaves.
3

Slice capcicum and take the beans' top and tail off.
4

Heat the wok or pan with some canola oil. Slowly fry ingredients one by one till it cooked. Alternatively you can toss them together quickly.
5

Mix all the ingredients well. Add the sauce of your choice and stir well.
6

You can add the sliced char siu or cooked meats and prawns.