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Cantonese Noodles with Shrimp and Oyster Sauce 蠔油大蝦撈麵
Cantonese Noodles with Shrimp and Oyster Sauce 蠔油大蝦撈麵
- Devin 8 jumbo shrimp marinate with 1 tsp of salt, 1 tsp of white pepper powder and 1 tsp of oil
- Cut 2 scallions into 2 inches length, set aside
- Chop half yellow onion into small pieces, set aside
- Medium heat cooking pan with 1 Tbsp of oil
- Add chopped yellow onion cook to golden brown, then add shrimp
- Cook shrimp to golden brown on both sides, take it out set aside
- Boil a pot of hot water, put a pack of cantonese fresh egg noodle cook for 30 seconds, take it out rinse it with cold water for 10 seconds
- Put the noodle back to hot water cook for another 10 seconds, then put it in a serving bowl
- Put handful of spinach leaves in hot water for 15 seconds, take it out put on top of noodle
- Put cooked shrimp and cut scallions on top of the noodle.
- Heat up 1 Tbsp of oil, then pour it on top of scallions.
- Add 2 Tbsp of oyster sauce and 1 tsp of sesame oil. Ready to serve.