Pre-Mix Salted Egg Paste

Salted Egg Sauce

  • Margarine 50.0 g
  • Curry Leaf 8.0 g
  • Chilli Padi, sliced 2.0 g
  • Pre-Mix Salted Egg Paste, as above 200.0 g

Salted Egg Noodles

  • Salted Egg Sauce, as above 150.0 g
  • La Mian Noodles, blanched 800.0 g
  • Lao Gan Ma 50.0 g
  • Chilli Paste 10.0 g

Garnish and Condiment

  • Lotus Roots, sliced and deep fried 50.0 g
  • Oyster Mushrooms, deep fried 50.0 g
  • Silverfish, deep fried 50.0 g
  • Peanuts, deep fried 50.0 g
  • Silver Sprouts, blanched 50.0 g
  • Japanese Cucumber, shredded 50.0 g
  • Carrot, shredded 50.0 g
  • Black Fungus, soaked and stripped 50.0 g

An inspired creation centred on a rich, creamy salted egg sauce, this noodle dish is also a visual spectacle. The colourful array of ingredients like carrots, cucumber and lotus roots is reminiscent of yusheng. And why not? It's the lo hei season!



  1. Pre-Mix Salted Egg Paste

    • In a mixing bowl, mix well all the ingredients.
  2. Salted Egg Sauce

    • In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
    • Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
  3. Salted Egg Noodles

    • In a mixing bowl, mix all the ingredients together and set aside.
  4. Garnish and Condiment

    • Prepare ingredients as mentioned above.
  5. Before Serving

    • Plate noodles into desired bowl.
    • Add in garnish and condiments and ready to serve.