Products Needed:
1/3 lb (150 gm) of egg noodles 1/2 lb (200 gm) shrimps 1/4 lb (100 gm) spinach 1 cup of china stock ( see the recipe) 2 tbsp vegetable oil a dash of salt light soy sauce greens for garnish
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Directions: Cook noodles in mush salted water until soft. Watch it wouldn’t overcooked. Drain the water and keep the noodles in warm place.
To make sauce, preheat vegetable oil over medium heat. Stir-fry shucked shrimps together with rinsed and cut spinach for 2 minutes. Add soy sauce and bouillon and simmer, stirring, for 2-3 minutes.
Put the noodles on a warm serving platter and cover with the prepared sauce. Garnish with chopped greens.
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