| Shanghai Sour and Spicy Noodle |
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Ingredients
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| 1 pack of Shanghai Noodles | 80 g tenderloin | | 60 g peeled shrimps | 1 tbsp green peas | | 80 g bamboo shoots | 4 pcs of mushrooms | | 1 pc dried black fungus | 1/2 pcs of hard bean curd | | 1 pc of frozen chicken blood | 1 pc of itlog | | 4 cups of broth | |
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Seasoning
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| 1 tbsp light soy sauce | 1 tsp salt | | 1/2 tsp sesame oil | 2 tsp chili oil | | 1 1/2 tsp spicy bean paste | 3 1/2 tbsp cornstarch | | 3 tbsp water | Some pepper |
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Marinade
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| 1/2 tsp salt | 1/2 tsp sugar | | 1/2 tsp light soy sauce | 1/2 tsp corn starch | | Some Pepper | |
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Cooking Method
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| 1. | Shred tenderloin and marinade, soak fungus and mushroom until tender and shred, blanch bamboo shoots and slice, cut chicken blood into long strips, slice bean curd into dice | 2. | Cook the shanghai noodles in boiling water for 3 minutes, put on bowl | | 3. | Heat 1 tbsp of oil, add in tenderloin strips and some cooking wine, add in mushroom, fungus and bamboo shoots, stir well, add in broth and let it boil. Add in bean curd, chicken blood, shrimps and green pea and again let it boil. | 4. | Add in seasonings, mix well, thicken sauce with some cornstarch water, turn off heat, add in beaten egg, pour soup into noodles to serve |
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