Salted Egg Marinated Noodles
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!
Ingredients
Pre-Mix Salted Egg Paste
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Planta Margarine 100 g
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Sugar 15 g
Salted Egg Sauce
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Planta Margarine 50 g
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Curry Leaf 8 g
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Chilli Padi, sliced 2 g
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Pre-Mix Salted Egg Paste, as above 200 g
Salted Egg Noodles
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Salted Egg Sauce, as above 150 g
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La Mian Noodles, blanched 800 g
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Lao Gan Ma 50 g
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Chilli Paste 10 g
Garnish and Condiment
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Lotus Roots, sliced and deep fried 50 g
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Oyster Mushrooms, deep fried 50 g
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Silverfish, deep fried 50 g
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Peanuts, deep fried 50 g
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Silver Sprouts, blanched 50 g
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Japanese Cucumber, shredded 50 g
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Carrot, shredded 50 g
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Black Fungus, soaked and stripped 50 g
Preparation
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Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
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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.
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Salted Egg Noodles
- In a mixing bowl, mix all the ingredients together and set aside.
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Garnish and Condiment
- Prepare ingredients as mentioned above.
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Before Serving
- Plate noodles into desired bowl.
- Add in garnish and condiments and ready to serve.
