by Linda Sang

Ingredients:

250 g fine egg noodles
2 cm (3/4 in) knob of fresh ginger
1 tbsp soy sauce
1 tbsp oil
500 g firm white fish fillets cut into 2 cm squares
2 or 3 eggs
Oil to fry
Half a small cauliflower, thinly sliced
1 medium carrot thinly sliced
6 dried shiitake mushrooms, soaked in a cup of water, drained, stems discarded and thinly sliced
Reserved soaking liquid from the mushrooms
Salt to taste
1 tbsp cornflour
2 tsp soy sauce
Half tsp sesame oil
Half tsp sugar to taste
Pepper to taste
Coriander leaves and sliced spring onions for sprinkling on top

Method:

Cook noodles till done, rinse till water runs cold, then drain and set aside.
Mix ginger, soy sauce (1 tbsp) and oil (1 tbsp) and marinate the fish for 15 minutes.
In a frypan or wok, heat a little oil to cook beaten eggs until set, like an omelette.
Remove from pan and cut into strips, set aside.
Heat more oil in the frypan, add noodles. Do not stir but allow to form a ‘cake’. Cook for 3 minutes each side, till a bit crisp and hot. Put aside in a serving dish or separate bowls.
Mix cornflour, soy sauce (2 tsp), half cup of the mushroom liquid, sesame oil, sugar and pepper and set aside.
Sauté fish in a little oil till tender, set aside.
Sauté vegetables and mushrooms for 2 minutes on high, then add 2 tbsp of the reserved mushroom liquid and cook for 1 minute.
Add cooked fish to the vegetables, then add the cornflour mixture and cook till sauce has thickened.
Pour over the noodles, garnish with the egg strips and coriander and spring onions.

Serves 4