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Author Notes: This is a quick and easy traditional breakfast dish, often seen on Shanghai people's breakfast table usually served together with stir fried eggs, Chinese tea or/and soy bean milk to make a full breakfast. When I was little, my dad cooked this as easy and quick morning dish, and sometimes as dinner as well. Now I cook for my family by myself, so this easy one would be a good choice for a rush morning. —pixiefran
Serves 2 people
- 400 grams Shanghai noodle (Japanese noodle is also fine)
- 1/2 handful porret
- 2 tablespoons olive oil
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 5 pinches black pepper
- 2 teaspoons sesame oil
- boil water in a big pot
- put noodles in the boiling water, until cooked
- take another bit pot, put all the rest ingredients in
- fully stirred, then serve