Fried Noodles Cantonese Style
1/2 packet of dried Chinese egg noodles, cooked in boiling water
6 stalks of Chinese cabbage, bok choy, sliced
1/2 carrot, sliced
1 large white onion, sliced thinly
1 teaspoon of minced garlic
Mix these together and set aside:
200 g of pork, chicken or beef, sliced
dash of soy sauce
dash of white pepper
dash of Chinese cooking wine, optional
2 teaspoons of corn flour
2 eggs, beaten
salt to taste
soy sauce to taste
pepper to taste
a dash of sesame oil
oil for frying
Make an omelet with the 2 beaten eggs and place aside to cool. Slice thinly.
Heat oil in wok with 1 teaspoon of garlic until slightly brown.
Add meat and fry until brown and cooked. Add the sliced onion
and carrot. Stir until softened and slightly cooked.
Add the Chinese cabbage and stir. Add the cooked egg noodles
and toss with the ingredients in the wok. Add salt, soy sauce and pepper to
taste. Turn off heat and add the sliced omelet and a dash of sesame oil.