Skip to main content

A Quick Lunch

This is a quick lunch we used to have once a while when we are out of idea what to eat for lunch. Anywhere is nice and the kids loves it. Sometimes I will make this for out Potluck get together too. It's quick and easy to prepared.



Shh...Actually this is my hubby's Hakka style fried noodles. He is the cook for this fried noodles.



Hakka Style Fried Noodles

Ingredients:

4 small pkts of MiKo-Song
(this brand name of the noodle, you can find it in any supermarket,
we found the texture of this noodles is chewy and smooth)
1 medium carrot ~ cut into very thin strips

2/3 sprig of leeks
(Chopped the leek head fine, and slice the rest of the leeks)

1 tsp chopped garlic
3 eggs
4-5 dried mushrooms ~ soaked and slice
some bean sprout ~ about a big hand full, washed and remove the tails
1/2 sweet cabbage ~ slice into strips

2 tbsp dried shrimp ~ wash and chopped finely
Some light soya sauce and salt to taste


Method:

1) Blanch the noodles until it is tender and drain for later use.
Add a little oil and mix well so it would stick together.

2) Add a little oil into the wok saute the chopped leek head till it is fragrant.
Add in chopped dry shrimp, (stir fried his you may need a little bit more oil
so that the dry shrimp will give a crunch, crispy bite.

3) Later add in the rest of the leeks and carrot strips and saute for 1-2 minutes.
Add in some salt to taste and mix well. Lastly add in bean sprouts,
turn to a high flame and give it a quick stir. Dish up and side aside.

4) Pour some more oil in the wok to saute chopped garlic, add in
mushroom saute again. Push the mushroom to the side of the wok and
pour the eggs into the wok, turn to high flame, add in noodles and stir in
mushroom and the rest of the saute ingredients. Mix and stir well
with the light soya sauce. Serve hot.



**********


Comments

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)