Mee Ikam (monk Fish And Egg Noodles)

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood		Nancy	1	Servings

INGREDIENTS

		Dry egg noodles
8	oz	Monk fish
1	T	Soy sauce
1/2	T	Pepper
1	T	Oyster sauce
1		Inch ginger, sliced
1		Clove garlic, crushed
1	T	White wine
8		Floz stock

INSTRUCTIONS

Soak the noodles in boiling water for 1 minute, drain in a colander
and rinse well with cold water then squeeze out excess water. Slice
the fish into 1 inch thickness and place in a bowl. Season well with
the soy sauce, oyster sauce, white wine and pepper.  Heat the oil and
fry the garlic and add the seasoned fish and stir  for 1 minute. Add
the stock and noodles and stir until piping hot.  DISCLAIMERÂ©
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