Egg Noodle Soup |

Posted on

21 August 2013


Kath Laureano

Egg Noodle Soup

Egg Noodle Soup


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


  • Saute’ garlic and onions.
  • Add in the fish balls, gizzard and shrimps. Cook for 2 minutes.
  • Add oyster sauce and the chicken stock. Bring to boil. Reduce heat and simmer for 5 mins.
  • Add in the carrots and the cobbage until tender. Add in the snowpeas and lomi noodles. Lower the heat when it starts to boil.
  • Stir slowly the beaten eggs for 4 minutes.
  • Remove from heat. Serve with lemon wedges and sprinkle the spring onion on top.
Cooks Note

Join the Conversation