Seasonings
150 g (about 5.3 oz) fresh egg noodles, 50 g (about 1.8 oz) shelled shrimp, straw mushrooms, monkey head mushrooms, carrot, and baby bok choy to taste, 1 egg.
Seasonings
Chopped scallions, minced ginger, salt, MSG (optional), and ground white pepper, each to taste; 1 tablespoon Shaoxing cooking wine; 750 ml (about 3 cups) stock; 3 tablespoons vegetable oil.
Preparation
1. Heat a small amount of vegetable oil in a wok or pan over medium-high heat, crack in an egg and fry until the bottom is set, then remove from the pan.
2. Bring water to a boil in a pot, add the egg noodles and cook for 6 minutes until tender, then drain and transfer to a bowl.
3. Remove the sand vein from the shrimp, rinse clean, and marinate with salt and cooking wine; wash the straw mushrooms and cut them in half; clean the monkey head mushrooms and slice into small pieces; peel the carrot, wash it, and cut into decorative flower-shaped slices; wash the bok choy hearts.
4. Bring water to a boil in a pot, add the shrimp, straw mushrooms, monkey head mushrooms, carrots, and bok choy, blanch until just cooked, then remove and drain.
Steps
1. Heat vegetable oil in a wok until it reaches 70% hot (about 350°F/175°C), add minced scallions and ginger, stir-fry until fragrant, then add cooking wine, broth, shrimp, straw mushrooms, monkey head mushrooms, carrots, and baby bok choy hearts, stirring everything together evenly.
2. Then season with salt, MSG, cooking wine, and white pepper. After it comes to a boil, cook for about 2 minutes, then pour into the noodle bowl and top with the fried egg.