- 15g Shitake Mushroom
- 15g Inodaki Mushroom / cotton buds mushroom
- 30g Young corn cut into pieces
- 30g Carrot sticks, blanched
- 3 pcs. Bokchoy, blanched
- 100g Chinese Cabbage cut into strips
- 500g Fresh Ramen noodles, blanched and tossed in veg. oil
- 20g Garlic puree
- 20g Ginger puree
- 1 cup Vegetable oil
- 30g Corn starch dilluted
- 2 cups Chicken stock
- 1 tsp. Sesame oil
- 1pc. White onion
- 1 jigger Chinese wine
- 1 tbsp. Powder seasoning
- 1 pc. egg white
- 1 tsp. Salt
- 1 tsp. Pepper
- Stir-fry the ginger puree and garlic puree. Flambé with Chinese wine. Add all vegetables. Add chicken stock. Bring to a boil and thicken with cornstarch and, lastly, white egg. Season to taste and set aside.
- Have ready heated oil in a wok, then place noodles and stir from time to avoid burning noodles. Then turn once, continuously stirring until noodles turn brown.
- Place on round platter and pour over the top with vegetables.
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