Noodle has always been my favorite food because it is quite light and filling at the same time. However, I must say that I am not really big fans of instant noodle. I don’t deny that I eat it sometimes because they taste very good but whenever I eat instant noodle, I often feel sick (throwing up). Therefore, sometimes I like to make my noodle bowl with vermicelli noodle or egg noodle as soup or stir fried. So today, I would like to share the recipe of Veggie Egg Noodle. It is very easy.

Ingredients:

1. 300 gr of thin egg noodle
2. 2 stem of green onion
3. 1/2 chicken breast
4. 100 gr of pak choi
5. 1 carrot (thinly slice into matchstick)
6. 4 shallot
7. 3 cloves of garlic
8. 1 tsp white paper
9. 1 tsp salt
10. 3 cloves of candle nut
11. 1 tbs vegetable oil
12. 2 tbs of sweet soy sauce
13. 3 tbs of salted soy sauce
14. 2 tbs of oyster sauce

Steps

1. Place the thin egg noodle into a large bowl, pour boiling water over the noodle and let it sit for 6 minutes until the noodle are soft. Drain and pat it dry;
2. As the noodle get cold, mix the noodle with sweet and salted soy sauce as well as oyster sauce until the noodle are coated entirely;
3. Place shallot, garlic and candlenut into food processor; pulse it until it become paste;
4. Heat the vegetable oil in a large frying pan and add the spiced paste into the pan for 2 minutes;
5. Place the noodle into the pan and mix it spiced paste;
6. Add chopped pak choi, carrot, salt as well as white paper;
7. Stir all the ingredients for 5 minutes;
8. Transfer the stir-fry noodle into a serving dish and serve it immediately while it is hot.