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- 60g dry thin wheat noodles
- 1 egg
- 1-2 slices ginger, julienned
- 4 tbsp rice wine (I use Korean sake)
- 1 tsp cooking oil
- 1 tbsp black sesame oil
- 1/41/8 tsp sea salt
- 2/3 C water or chicken stock *
- 1 tsp soy sauce, or to taste
- 1 tsp sugar, optional
- update: add some more water or stock if your noodles soak up liquid fast, or you may in the first boil undercook them a bit.
- Seasoning for egg
- 1/4 tsp soy sauce
- pinch of ground white pepper
View Full Recipe at Taste Hong Kong
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 352g | |
| Calories 542 | |
| Calories from Fat 202 | 37% |
| Total Fat 22.84g | 29% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.12g | |
| Cholesterol 186mg | 62% |
| Sodium 611mg | 25% |
| Potassium 120mg | 3% |
| Total Carbs 58.51g | 16% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.7g | 3% |
| Protein 8.37g | 13% |
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