I was very inspired after reading Little Inbox's Minced Meat Noodles. It looks soooo rich and inviting. The beauty of it is that re-creating this isn't hard at all.
I followed pretty much what Little Inbox did, except that I used fresh egg noodles and added veges and chili. Mine turned out sightly more dry though so I think I probably did not add enough water. I love how the noodles absorbed the sauce and how the eggs taste even better the next day!
around 6-8 pieces of dried chinese mushrooms hydrated and chopped
1 tsp of garlic
few stalks of celery chopped (Not in little inbox's recipe)
4 hard boiled eggs shelled and quartered
fresh chili chopped
2tablespoon of oyster sauce
2-3 tablespoons of soya sauce
dash of sesame oil
1 tsp of dark soy sauce
1) Cook noodles and put aside. Dish into separate bowls. Place eggs on the noodles.
2) Saute garlic and chili. Add mince cooking until nearly done. Add sauces and water. Simmer. Toss in veges and mushrooms. Spoon over noodles and egg.
Dishing this out to my friends at Presto Pasta founded by Ruth. Hosted by Chaya Comfy Cook Blog this week!