A delicious mixed noodle dish with fluffy eggs, easily made with eggs and common seasonings. This unique cooking method, where egg flowers bloom in the hot noodle water, allows for a quick and flavorful meal even when you're short on time.
Ingredients
Main Ingredients (2 servings)
- Chinese Noodles
- Eggs
- Celery
- Carrots
- Scallops
- Green Onions
- Ginger
- Chopped Green Onions
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Salt 1/4 tsp
- [A] Pepper, a pinch
- [A] Granulated Chicken Bouillon Powder 1 tsp (less than)
- [A] Sesame Oil 2 tbsp
- [A] Garlic 1/2 tsp
- [A] Minced Green Onions 2 tbsp
- [B] Vinegar 3 tbsp
Steps
- Warm the serving bowl by filling it with hot water.
- In a bowl, combine Soy Sauce 1 tbsp, Salt 1/4 tsp, Pepper, a pinch, Granulated Chicken Bouillon Powder 1 tsp (less than), and Sesame Oil 2 tbsp. Mix well.
- Add 2 tbsp of boiling water and mix further.
- Add Garlic 1/2 tsp and Minced Green Onions 2 tbsp, mix to prepare the sauce.
- Bring a pot of water to a boil and cook Chinese Noodles 2 portions for approximately 5 minutes.
- Drain the cooked noodles and place them in the warmed serving bowl.
- Lightly beat 4 Eggs.
- Add Vinegar 3 tbsp to the hot noodle water, then add Carrots, Celery, Green Onions, and Ginger.
- Gently pour in the beaten eggs and scatter Scallops 4 pieces over the top.
- Once the eggs have puffed up and floated, scoop them out with a slotted spoon and place them on top of the noodles. The key is to add vinegar to the noodle water to make the eggs bloom like flowers.
- Garnish with Chopped Green Onions as desired, and serve.
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