Porridge, Rice, Noodle - Steamed Rice With Crabs


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Fried Rice Noodles Sheets In Egg Sauce


Ingredients (A)	·200g rice noodle sheets ·2 tbsp soy sauce ·3 cloves garlic, chopped ·1/2 tbsp corn flour mixed with 2 tbsp water ·1 egg, lightly beaten

Ingredients (B)	·60g pork, sliced thinly ·60g prawns, shelled and deveined ·50g squids ·50g mustard green

Seasoning	·1 1/2 cups stock ·2 tbsp soy sauce ·1/2 tsp each of sugar and sesame oil ·Pepper to taste


	· Steamed Rice With Crabs
	· Traditional Flat Egg Noodles

Method to COOK!

1.	Cut noodles into 2cm strips, score body of cuttlefish with criss-cross pattern and cut slantwise into 1.5cm strips, chop mustard green into sections.

2.	Heat 3 tbsp of oil in a wok, add noodles, 2 tbsp soy sauce and stir-fry over high heat until fragrant, dish up and set aside.

3.	Heat 2 tbsp oil, sauté chopped garlic until fragrant, add seasoning and bring to the boil, add ingredients (B), cover and cook for 3 minutes, add salt to taste, thicken with corn flour solution, add beaten egg, stir quickly, pour over noodles and serve hot.