Tested Recipe with Slight Adjustment Adapted from Chef Chay Foo Kiong’s Tasty Noodles
2 nos egg noodles
30g carrot (cut into strips)
1 stalk spring onion (shredded)
80g crab meat (scalded)
2 eggs (beaten)
4 tbsp lard
½ tsp sugar
½ tsp salt
½ tsp chicken seasoning powder
Dash of ground white pepper
2/3 tbsp light soy sauce
Dipping sauce: (mixed together)
Some red chillies (cut into rings)
Some soy sauce
- Heat wok with half cup of oil, loosen noodle and shallow-fry over low heat till golden yellow. Drain off oil, blanch in boiling hot water and use low heat to soften noodle. Remove and drain well.
- Place egg, seasoning (A) in a big bowl, add in no. (1), ½ amount of crab meat and ½ amount of carrot, mix well.
- Heat wok with lard, add in no. (2). Shallow-fry over low heat, add in seasoning (B), remaining crab meat and carrots. Keep on stir-frying, scatter in spring onions, toss and dish up. Serve with dipping sauce.