Recipe Ingredient
- 3 pieces fresh egg wantan noodles or wantan mee
- 75g chives, cut into 4-5 cm lengths
- 1 small can golden mushrooms, drained
- 2 dried scallops, soaked and shredded
- 1 thumb-sized piece old ginger, pounded and squeezed for juice
- 1½ tbsp Shao Hsing Hua Tiau cooking wine (optional)
- 100ml water
- 2 tbsp oil
- 1/2 tsp chopped garlic
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- Pinch of pepper
- Pinch of salt
- 1/4 tsp sugar
- 1/2 tsp chicken stock granules
Instructions
- Combine shredded scallops, ginger juice and 1/2 tbsp wine in a small bowl. Steam for 10-13 minutes. Drain and keep the gravy stock.
- Scald noodles in a pot of boiling water for one minute. Remove noodles with a wire-mesh ladle and dip noodles into a basin of cold water for 15-20 seconds. Drain noodles in a colander, then place in a plate and mix lightly with a few drops of oil. Set aside.
- Heat 2 tbsp oil in a wok and fry garlic until lightly golden. Drizzle in cooking wine and add the steamed scallop gravy. Bring to a simmering boil.
- Add chives and golden mushrooms, and mix in seasoning.
- Bring to a quick boil until gravy is thick. Add a sprinkling of sesame oil as glazing. Pour sauce over the noodles and serve immediately.
