Fried Egg Noodles with Dried Shrimps

13 Feb 2015

  • 1I package of dried egg noodles (300g) 
  • 2 eggs 
  • 100g dried prawns, soaked in water (at least 1 hour) 
  • 8 dried shitake mushrooms, soaked in water 
  • 3 tablespoons of oyster sauce 
  • 1 teaspoon of sugar 
  • 1 tablespoon of soy sauce 
  • 3 stalks of spring onions, washed and finely chopped 
  • 1 stalk of fresh coriander, washed and finely chopped, including the stems and leaves
  1. Par cook the dried egg noodles in rapidly boiling water, as per manufacturers instructions. 
  2. Beat the two eggs and season with a pinch of salt and white pepper. 
  3. Fry the eggs as an omelette, set aside to cool, cut into flat ribbons. 
  4. Pound the soaked dried prawns slightly, while saving and straining the water used to soak the dried prawns. 
  5. Slice the rehydrated dried shitake mushrooms, while also saving and straining the water used from soaking the dried mushrooms. 
  6. Mix the sugar, soy sauce and oyster sauce together. 
  7. Heat a wok over high heat, add 3 tablespoons of oil. 
  8. Add the mushrooms and stir fry for 3 minutes, until mushrooms are slightly browned. 
  9. Add the dried prawns and stir fry for another 3 minutes. 
  10. Add the par cooked noodles to the wok and stir fry together with the seasonings, ensuring that the noodles are evenly coated with the seasonings. 
  11. If the noodles start to stick to the wok, add the reserved mushroom and dried prawn water. 
  12. Remove from wok and serve with garnish of omelette, spring onions and coriander

Looking for more Cooking Recipes?