| 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. DISCLAIMER©
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