Egg Noodle Soup [1]

2 packs (150g) fresh egg noodles

Half cup cooked chicken gizzard, thinly sliced (blanched in boiling water for 4 cups chicken stock 2 minutes)

¼ head cabbage, thinly sliced

¼ cup crushed garlic 2 pcs egg, beaten

¼ cup finely chopped onion

6 pcs. squid or fish balls, sliced

1 big carrot, thinly sliced

10 pcs snowpeas, diagonally sliced

Half kilo peeled shrimp

1 pc celery stalk, thinly sliced

Half cup oyster sauce

2 tbsp spring onion

4 tbsp cooking oil

Lemon wedges

1

Saute’ garlic and onions.
2

Add in the fish balls, gizzard and shrimps. Cook for 2 minutes.
3

Add oyster sauce and the chicken stock. Bring to boil. Reduce heat and simmer for 5 mins.
4

Add in the carrots and the cobbage until tender. Add in the snowpeas and lomi noodles. Lower the heat when it starts to boil.
5

Stir slowly the beaten eggs for 4 minutes.
6

Remove from heat. Serve with lemon wedges and sprinkle the spring onion on top.

Cooks Note