Hofan noodles also go well with saucy dishes with very strong flavors. This makes for a filling dish not only vegetarians will enjoy.
Serves 4 Prep Time 20 minutes Cooking Time 10 minutes
1 pack hofan noodles
1/4 kilo shrimps, shelled
1 cup bean sprouts
1 cake bean curd, deep-fried and
sliced into thick strips
2 eggs, beaten
3 tablespoons oyster sauce
(Dilute in a bit of water before adding to the
shrimp mixture for easing mixing in)
salt and pepper to taste
1/2 cup kuchay leaves (Chinese leeks), sliced 2 inches long
(Tip: With any recipe, add the kuchay leaves last because they cook and wilt fast.)
1 Cook hofan noodles according to package directions. Drain and mix in 2 tablespoons oil to prevent noodles from sticking together.
2 Sauté shrimps and bean sprouts in a bit of oil. Add fried bean curd.
3 Pour in egg. Wait until egg sets before mixing in. Add in oyster sauce and season with salt and pepper. Mix in kuchay leaves and serve immediately on top of hofan noodles. Garnish with more kuchay leaves if desired.
Kuchay tip: With any recipe, add the kuchay leaves last because they cook and wilt fast.
Photography by Ocs Alvarez | Styling by Sharlene Tan
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