Ingredients
- 1 pack (500 g) Hong Kong-style egg noodles, rehydrated and boiled if needed
- 2 tbsp oil
- 2 cloves garlic, crushed
- 5 fishballs, cut into 1 cm pieces
- 200 g shrimp, shells removed
- 100 g cabbage, cut into bite-sized pieces
- 2 scallions, cut into 1 cm pieces
- 150 g bean sprouts, rinsed in hot water
- 2 tbsp light soy sauce
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp pepper
- 2 tbsp fried onion
Make it step by step
- Heat the oil in a non-stick pan, add the garlic, and fry for about 10 seconds until golden brown.
- Add the fishball and shrimp. Stir fry until the shrimp and fishball just begin to change color.
- Add the cabbage and scallion, and stir fry at least until all ingredients are hot.
- Add the noodles, and stir fry until all ingredients are hot.
- Add the bean sprouts, light soy sauce, salt, sugar and pepper. Mix well and stir fry (perhaps on reduced heat) until all ingredients are hot, taking care to not cook so long as to overly wilt the bean sprouts.
- Serve immediately with fried onion.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.