8 oz Twin Marquis Pan-Fried Noodle (½ package)
2 cups cabbage, chopped
¼ cup chopped onion
1/3 cup Wood ear mushroom, tear into one bite size
1 shiitake mushroom, sliced
1 King oyster mushroom, sliced
½ cup chopped carrot
½ cup Chicken Stock
3 scallions, chopped in 2” pieces
5 chives, chopped in 2” pieces

1 tsp Chopped ginger
1 tsp vinegar
1 tsp sesame oil
1 tsp soy sauce
pinch of white pepper
Salt to taste
1 tbsp corn starch
2 tbsp water

-Cook the noodle in boiling water for 3mins, then drain.
-Heat skillet and coat with cooking oil. Spread noodles on the pan and fry until the color turns golden brown. Remove and set on a plate.
-Re-heat skillet and coat with cooking oil. Add onion, cabbage, wood ear mushroom, king oyster mushroom, shiitake mushroom, carrots and mix well.
-Add chopped ginger, vinegar, soy sauce, sesame oil, white pepper and chicken stock.
-Bring to boil, add scallion and chive, salt to taste.
-Mix water and corn starch, removing all lumps, and add to skillet, mixing evenly. Let boil for 1 minute.
-Pour the sauce over noodles and serve.

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