三丝面

I tried something new today. Read this recipe sometime before and wanted to give it a try for a long time. In fact I once ate this in Malaysia but forgot where. The most tedious step of this recipe is cutting the ingredients into strips. We used carrots, cabbage, cucumber and fried eggs. HK did all the job and I was responsible for the gravy. It is very similar to the sauce I used for 板面. We minced some pork and chicken meat together and prepared some shitake mushrooms. For the sauce we combined: oyster sauce, soya sauce, thick soya sauce, sugar, salt, pepper, sesame oil and some cooking wine. First the meat and mushrooms were stir fried with garlic and the sauce was added to it. Thickened the sauce with corn starch.

To serve, just put some of the gravy on the noodle. Then add the cut vegetables and eggs at the side. The noodle tasted very fresh and light, some more it is healthy!