| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
|
|
Dry egg noodles |
| 8 |
oz |
Monk fish |
| 1 |
tb |
Soy sauce |
| 1/2 |
tb |
Pepper |
| 1 |
tb |
Oyster sauce |
| 1 |
|
Inch ginger; sliced |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
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.
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