6 tbsp oil
2 eggs
100 g canned bamboo shoots
200 g (7 oz) noodles
200 g (7 oz) fresh or canned bean sprouts
1/2 cup (65 g) mushrooms
1 tbsp cornflour
4 tbsp soy sauce
125 ml water
2 eggs
100 g canned bamboo shoots
200 g (7 oz) noodles
200 g (7 oz) fresh or canned bean sprouts
1/2 cup (65 g) mushrooms
1 tbsp cornflour
4 tbsp soy sauce
125 ml water
method
1. Heat 2 tbsp oil in a large frying pan.
2. Beat the eggs until liquid and pour into the pan.
3. Fry lightly on both sides, to form a thin omelet.
4. Leave to cool; then cut into strips.
5. Drain and slice the bamboo shoots.
6. Cook the noodles in boiling salted water as directed; then drain.
7. If using fresh bean sprouts, pour boiling water over them, and drain at once.
8. Drain canned bean sprouts.
9. Prepare and slice the mushrooms.
10. Heat the rest of the oil in the pan, add the noodles and fry for 2-3 minutes.
11. Add the omelet strips, bamboo shoots, bean sprouts, and mushrooms to the frying pan and cook for a further 2-3 minutes.
12. Blend the cornflour with a little of the soy sauce, then add the remaining soy sauce and the water.
13. Pour into the pan, bring to the boil, stirring all the time, and simmer for 2-3 minutes.
2. Beat the eggs until liquid and pour into the pan.
3. Fry lightly on both sides, to form a thin omelet.
4. Leave to cool; then cut into strips.
5. Drain and slice the bamboo shoots.
6. Cook the noodles in boiling salted water as directed; then drain.
7. If using fresh bean sprouts, pour boiling water over them, and drain at once.
8. Drain canned bean sprouts.
9. Prepare and slice the mushrooms.
10. Heat the rest of the oil in the pan, add the noodles and fry for 2-3 minutes.
11. Add the omelet strips, bamboo shoots, bean sprouts, and mushrooms to the frying pan and cook for a further 2-3 minutes.
12. Blend the cornflour with a little of the soy sauce, then add the remaining soy sauce and the water.
13. Pour into the pan, bring to the boil, stirring all the time, and simmer for 2-3 minutes.
serving amount
serves 4
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