Mee ikam (monk fish and egg noodles)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dry egg noodles | ||
| 8 | ounces | Monk fish |
| 1 | tablespoon | Soy sauce |
| ½ | tablespoon | Pepper |
| 1 | tablespoon | Oyster sauce |
| 1 | Inch ginger; sliced | |
| 1 | Clove garlic; crushed | |
| 1 | tablespoon | White wine |
| 8 | Floz stock | |
Directions
Soak the noodles in boiling water for 1 minute, drain in a colander and rinse well with cold water then squeeze out excess water. Slice the fish into 1 inch thickness and place in a bowl. Season well with the soy sauce, oyster sauce, white wine and pepper.
Heat the oil and fry the garlic and add the seasoned fish and stir for 1 minute. Add the stock and noodles and stir until piping hot.
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Carlton Food Network
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