John Myers
Ingredients for 3 servings:
- ½ Chinese cabbage
- 150 g Chinese egg noodles
- ½ bunch of spring onions
- ½ bunch coriander
- 1 liter of water
- 1 egg(s)
- salt and pepper
- Oil for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Slice the spring onions into rings and the Chinese cabbage into strips. Heat the oil in a wok. Sauté the spring onions and Chinese cabbage over medium heat and season with salt and pepper to taste. Once the vegetables have softened due to the heat, add the water, bring to a boil, and add the noodles to the wok. Close the lid and let the noodles cook in the vegetables. Meanwhile, chop the cilantro. Just before the noodles are cooked, stir the egg into the soup. Once the noodles are cooked and the egg has set, add the cilantro. Season the soup again with salt and pepper, if desired, then serve.
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