Mee ikam (monk fish and egg noodles)

Yield: 1 servings

Measure Ingredient
\N \N Dry egg noodles
8 ounces Monk fish
1 tablespoon Soy sauce
½ tablespoon Pepper
1 tablespoon Oyster sauce
1 \N Inch ginger; sliced
1 \N Clove garlic; crushed
1 tablespoon White wine
8 \N Floz stock

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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