Ingredients
| Steamed egg noodle |
8 oz |
| Chinese mushroom |
6 pieces |
| Black fungus |
1/2 oz |
| White fungus |
1/2 oz |
| Straw mushroom | 1/2 oz |
| Oyster mushroom | 1/2 oz |
| Gingko | 12 pieces |
| Snow pea | 3/4 oz |
| Gluten ball | 5 pieces |
| Mini corn | 6 pieces |
| Carrot (sliced) | 3/4 oz |
| Bean sprouts |
3/4 oz |
| Red date | 10 pieces |
| Wine | a bit |
Seasoning
| Oyster sauce |
1 tbsp |
| Soy sauce |
1 tsp |
| Knorr® Chicken Broth Mix |
1 tsp |
| Knorr® Clear Chicken Broth | ¾ cup |
| Sesame oil | 1 tsp |
| White pepper | ¼ tsp |
| Sugar |
½ tsp |
| Cornstarch | 2 tsp |
Directions
Tips
To make the noodles crispy, pan fry them in a wok with very hot oil. Don’t stir them in the wok, just pan fry until golden on both sides.Recipes
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