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I remember way back a few post ago, while sharing my other recipe of Chicken Filled Dumplings... I promised that I would share this recipe! I mean long long ago approx 1 month ago... **sorry**
Blenched Baby Bok Choy 小白菜
1 ball Hong Kong Egg Noodles
3 bowls of Filtered Water
Mix this up as Sauce for the Wan Ton Mee!
1.5 tablespoon of Shallot Oil
1.5 tablespoon of Chicken Oil or Pork Oil
1.5 tablespoon of Light Soy Sauce
1.5 tablespoon of Caramel Sauce
1 tablespoon of Oyster Sauce
1 teasoiin of Castor Sugar
dash of White Pepper
Bring the filter water to a boil & cook the egg noodles in a pot for 15secs. Here is the tricky part, where I learnt from my chef sifu back in my Melbourne waitress days. The noodles cannot be over cooked, 10-15secs depending on your egg noodles. Immediately after that rinse in a post of cold water to have the egg noodles left springy. It's not done yet! Put it back in the boiling water again for another 10-15secs.
Drain and mix well with the Wan Ton Mee Sauce as above! Toss it till it's even out. Dish it on a plate, place the blenched Baby Bak Choy then Shredded Chicken. Sprinkle some Spring Onion to make it look pretty & serve
This is one person's serving, multiply if you're doing for more!
Sides to match with this!
Pork Filled Dumplings / 水餃 / Shuigao
Deep-Fried Dumplings / 水餃 / Shuigao
Chicken Filled Dumplings / 水餃 / Shuigao
Crispy Baby Bok Choy 小白菜 with Fried Onions
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