Hawkers-style Noodles in Creamy Egg Gravy

Dinner in 30-minutes.

My Hubby and son are great fans of noodles. Here’s one simple Hawkers-style dinner that is more a convenience than one that requires skills and can be ready in 30 minutes. And, I can pack the little one off for his music class on time. Some hawkers serve this in small woks and call them Little Wok Noodles.

Noodles in Creamy Egg Gravy

(Servings : 2)

Sapo Mee Suah

Carrot 6cm, sliced thin

Chinese Cabbage or cabbage, cut to strips

Lean pork tenderloin (3cm x 4cm), cut into thin strips or chicken breast cubed to 1cm

10-12 Prawns (medium-size), deveined and shell removed

5 Fresh shitake mushroom (whole or cut to srips)

2 pips of garlic, chopped small

Light soy sauce

Sesame oil

Cooking oil

Pepper and salt to taste

Corn-starch

Water 900ml

2 eggs, lightly beaten

Shaoxing wine (or Chinese rice wine, I personally prefer Shaoxing wine)

Corn-starch solutions : 900ml water, ¾ tsp salt, ½ tsp sugar, 3-4 tbsp corn-starch mix and set aside

1. Bring a pot of hot water to boil, put in the noodles, give it a quick a stir and drain. (this step is optional, to wash off the likely smell of oil of deep-fried noodles)
2. Marinate pork pieces with a dash of light soy sauce and cornstarch, set aside
3. Marinate prawns with a ¼ tsp of salt, set aside
4. Heat wok with 1 tbsp of oil, add in garlic then add in prawns , stir-fry till prawns turn pink
5. Add in carrot and cabbage strips, stir-fry for 2 mins
6. Add in mushroom
7. Stir in corn-starch solution
8. Stir gravy as it begins to thicken and turns translucent
9. Let it boil for 2 mins
10. Add in 1 tsp of sesame oil, stir
11. Add in eggs, stir and turn off flame.
12. Pepper, to taste and if necessary add in some salt, also to taste
13. Stir in 1 tsp of Shaoxing wine, dish up thick creamy egg gravy onto noodles 

Serve hot (option to garnish with spring onion or parsley)