Fried Noodles

Ingredients:


¼ kilo of mie (Chinese vermicelli) or miki
2 beaten eggs
¾ cups of cooking oil
½ kilo of gluten, slice thinly
1 ½ cups of onions, slice thinly
2 pcs. Of garlic, chopped finely
2 tbsp. of chopped ginger or 1 tbps of powdered ginger
3 cups of cabbage chopped horizontally
1 cup of toge
1 cup of tofu, slice in small square shape
¼ cups of chopped scallions (or onion)
1 tbsp. of soy sauce
½ tbsp. of fish sauce
Black pepper, fine


How to Cook:

• Cook the miki (noodles) in boiling water with salt until it become tender. Filter and put it on plate. Let it cool for about 2 hours.
• Make an egg tortilla then chop it lengthwise and fine. In another pan put the 2 tbsp. Of cooking oil; fry the gluten for just 5 minutes then remove in pan.
• In the same pan saute the onion, garlic, and ginger for around of 3 minutes.
• Remove it again in pan. In the same pan put 2 tbsp. of cooking oil and saute the cabbage and toge in 3 minutes. Add the tofu and cook again for 2 minutes.
• Return all the cooked ingredients except for miki (noodles). Add the scallions, soy sauce and black pepper. Cook in around of 2 minutes.
• In other pan put the remaining cooking oil and add the miki.
• Saute until its color become light red. Scoop and put the miki in a platter.
• Put the gluten and mixed ingredients on the top. Sprinkle with chopped egg tortilla.