Egg Noodles with Lap Cheong
- 5 lap cheong (Chinese pork sausages)
- 200 g (7 oz) dried flat egg noodles about 5 mm or ¼ inch wide
- 2 teaspoons of sesame oil
- 2 beaten eggs
- 2 cloves crushed garlic
- 1 tablepoon of peanut oil
- 1 tablespoon finely chopped ginger
- 4 finely chopped spring onions (scallions)
- 1 extra spring onion (scallion), thinly sliced on the diagonal
- soy sauce to serve
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- In a large saucepan with boiling water, cook the egg noodles for
- Drain well and rinse.
- On a small heatproof plate, place the lap cheong. Transfer into
a bamboo steamer and cover.
- Place into a wok of simmering water and steam for 10 minutes
until well heated.
- Remove the and reserve the juices that was left on the plate.
- Cut the lap cheong into thin slices on the diagonal.
- In a small bowl, place the sesame oil, ½ teaspoon salt and
egg. Mix with a fork.
- Heat a wok until very hot, add the peanut oil and swirl to coat.
- Cook the ginger and garlic for 30 seconds.
- Add the noodles and stir-fry for 2 - 3 minutes, or until heated.
- Add the egg mixture slowly, stirring continuously.
- Add the lap cheong, chopped spring onion and reserved juices.
- Season with salt and ¼ teaspoon of freshly ground black
- Sprinkle with extra spring onion. Add soy sauce and serve.