21 August 2013
Egg Noodle Soup
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.