Cantonese Lo Mein
Cantonese Lo Mein
Cantonese-style noodles gelled together with a gorgeous sunny side up, what more could you possibly want from an exciting bowl of noodles?
  • Difficulty Level Easy
  • Technique Blanching
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 420 g thin wonton noodles (Substitute with any noodles of your choice)
  • 4 eggs
  • 2 spring onions, sliced diagonally
  • 1 bunch parsley, roughly chopped
  • 4 tsp sambal
  • ½ tsp sesame oil
  • 4 tsp soy sauce
  • 4 tsp chinese black vinegar (substitute with rice vinegar)
  1. Blanch the noodles:
  2. Bring a pot of water to a boil and cook noodles in boiling water for 30-40 seconds. Divide noodles in serving bowls with 1 tablespoon of water used to boil the noodles to prevent them from sticking together
  1. Mix the sauce:
  2. In a bowl, combine sambal, soy and vinegar. Set aside
  3. Spoon sauce over noodles, reserve a little for garnish
  1. Fry the eggs:
  2. Fry each egg, sunny side up. Place a fried egg on top of noodles
  1. Garnish and serve:
  2. Sprinkle cilantro and scallions over egg, and top with remaining sauce
  3. Pierce the egg yolk, and enjoy at once!
  1. Chef's Tips:
  2. This is one of the easiest Cantonese dishes to prepare and is essentially a dry, stir-fried variant of wanton noodles.
  3. To make a sunny side up, heat up 2 tablespoons of oil and carefully crack 1 egg in the pan. Cook until the whites are just set on top and the yolks are still runny, about 3 minutes. You should end up with a perfect sunny side up egg.
  4. If thin wonton noodles are unavailable near you, you can use any noodles of your preference for this dish

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