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?
- 10 minutes
- 10 minutes
- 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)
- Blanch the noodles:
- 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
- Mix the sauce:
- In a bowl, combine sambal, soy and vinegar. Set aside
- Spoon sauce over noodles, reserve a little for garnish
- Fry the eggs:
- Fry each egg, sunny side up. Place a fried egg on top of noodles
- Garnish and serve:
- Sprinkle cilantro and scallions over egg, and top with remaining sauce
- Pierce the egg yolk, and enjoy at once!
- Chef's Tips:
- This is one of the easiest Cantonese dishes to prepare and is essentially a dry, stir-fried variant of wanton noodles.
- 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.
- If thin wonton noodles are unavailable near you, you can use any noodles of your preference for this dish
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