Fried tagliatelle with shrimp and egg

Ingredients for 2 servings:

• 100 g ribbon noodles, wide, dried, Chinese (Yi Jian)
• 14 m.-sized shrimp(s), peeled, frozen
• 40 g spring onion(s), only the green part
• 2 eggs, size M
• 2 tbsp oyster sauce
• 1 tsp fish sauce, light
• 1 tsp mild sambal (see my recipes: Pirate sambal)
• e.g. chicken broth, granulated (strong bouillon)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

A quick noodle dish that’s not too much work, tastes good, and is filling. Recipe from Canton, China.

Thaw the shrimp. Crack the eggs, whisk them with a pinch of chicken stock, and fry them with 1 tablespoon of the oil until scrambled. When the egg begins to set, remove from the heat and break the scrambled eggs up a bit. Wash the spring onions and cut the green parts into thin rolls. Cook the noodles in plenty of salted water for 2 minutes until tender, drain, cut them slightly shorter with scissors, and fry them in a pan with 2 tablespoons of the oil. Mix in the oyster sauce, fish sauce, and sambal. Add the spring onions, shrimp, and scrambled eggs, and stir-fry for 2 minutes. Drizzle the sesame oil over the noodles and stir-fry briefly. Transfer to serving plates and enjoy. Note: Check the cooking time on the package for the noodles. My information refers to the Yi Jian noodles mentioned.