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Noodles in Beijing Style

Noodles in Beijing Style

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    25 mins

  • Cooking

    10 mins

Fusion Rice or Noodle Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 200 g Shanghai thick noodles [cooked]
  • 50 g pork [sliced]
  • 50 g shrimp(s) [meat, deveined]
  • 50 g broccoli [cut into pieces]
  • 25 g bamboo shoots [sliced]
  • 4 pcs wood fungus [dried and soaked, optional]
  • 4 pcs Chinese mushroom(s) [soaked]
  • 1 pc egg (s) [beaten]
  • 1 tsp. minced ginger

Marinade

  • 1 tsp. Premium Oyster Flavored Sauce
  • 1 tsp. corn starch
  • 1 tsp. cooking wine
  • white Pepper to taste
  • 1 Tbsp. Premium Oyster Flavored Sauce
  • 1 tsp Sesame Oil (Pure)
  • 500 ml stock
  • 1 1/2 Tbsp. corn starch

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Mix pork with marinade.
  2. Place cooked noodles in serving bowls. Keep warm.
  3. Heat 2 Tbsp oil. Saute minced ginger till fragrant.
  4. Add shrimps, pork, bamboo shoots, broccoli, wood fungus and Chinese mushrooms, stir-fry for a while.
  5. Stir in beaten egg. Pour over noodles and serve.

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