
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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