Osmanthus Eggs With Glass Noodles

 

Ingredients:

1 bundle glass noodles (soaked in hot water, drained)

3 eggs (lightly beaten with a pinch of salt and ground white pepper)

3 imitation crab sticks (sliced, pull into strips)

3 dried shiitake mushrooms (soaked and thinly sliced)

Carrot, half (peeled and shredded)

Spring Onion (shredded)

Cooking oil

Seasoning:

1 teaspoon light soy sauce

A pinch of ground white pepper

A pinch of chicken stock granules

1 tablespoon Shaoxing wine

Methods:

1. In a heated wok, add 2 tablespoons of cooking oil, add shiitake mushrooms, give it a stir. Then add in the carrot and imitation crab strips and continue to stir fry. Next, add in the spring onion, after a few quick stir, add in the glass noodles, and continue to stir fry for 2 minutes.  Dish onto a plate and set aside.
2. In the same heated wok, add another 2 tablespoons of cooking oil. Add eggs and fry over medium heat, using the spatula to disperse the eggs into smaller pieces and cooked.  Add the fried glass noodles back into the wok, stir to mix; then add in light soy sauce, white pepper and chicken stock granules, continue to stir-fry until well combined.  Finally, drizzle in the Shaoxing wine, stir-fry to mix evenly.  Turn off heat.  Dish into a rice bowl, use spatula to press over the top, and place a serving dish over the top of the bowl, turn it over and it's ready to serve, with some vegetable over the side.

This recipe is adapted from 'Shadajie Kitchen' with a slight adjustment to suit my cooking preference.