Weather was so hot for the past few days that I wanted to cook something with soup. Found this recipe from Chef Eric Low which was most suitable for my family’s appetite.
Recipe adapted from Chef Eric Low Serves: 4
Ingredients:
200g Ee fu noodles
6 Tablespoons Oil For Cooking
1 Teaspoon Chopped Garlic
200g Pork Loin/Fillet, sliced
30g Dried Shitake Mushrooms, sliced
250g Chinese Yellow Chives cut into 3 cm lengths
1 Litre Water
3 Tablespoons Concentrated Chicken
2 Tablespoon Oyster Sauce
12 Pieces Prawns, peeled
200g Bean Sprouts
12 Quail Eggs, hard boiled
Method:
Mushrooms, e-fu noddles and chives
1. In a wok of boiling water, blanch noodles for 3-5 minutes until tender. Refresh in cold water and set aside.
2. Heat oil in wok, saute garlic till fragrant. Add pre-marinated pork slices (marinate with dash of MAGGI Seasoning Sauce and 1 tablespoon cornstarch) and cook briefly. Stir in mushrooms,prawns, bean sprouts and Chinese Chives and fry for 4 minutes.
3. Pour in water and bring to boil. Season with concentrated stock and oyster sauce.
4. Heat up noodles and quail eggs. Transfer to serving bowl and pour soup over noodles.
Home-Baked Food 
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