Cook 300 g egg noodles for 5 minutes in 2020 g water; drain 1400 g and retain 620 g in the cooked noodles.

Ingredients

• 300 gNoodles, egg, dry, enriched
• 1,400 gBeverages, water, tap, drinking not counted – removed
• 620 gBeverages, water, tap, drinking editorial addition
• 300 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 300 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
• 180 gEgg, whole, raw, fresh
• 250 gCabbage, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 50 gSoy sauce made from soy and wheat (shoyu)
• 80 gSugars, granulated
• 3 gSpices, pepper, red or cayenne
• 20 gOil, peanut, salad or cooking

Method

1. Cook 300 g egg noodles for 5 minutes in 2020 g water; drain 1400 g and retain 620 g in the cooked noodles.
2. Simmer 50 g shoyu and 80 g sugar for 3 minutes at 105 °C into kecap manis and add 3 g cayenne.
3. Use 40 g oil in a very hot wok and cook two equal batches: in each, fry 150 g shrimp for 2 minutes, then 150 g tofu, 125 g cabbage and 50 g spring onion for 3 minutes.
4. Stir half the noodles, egg and sauce into each batch and stir-fry for 3 minutes. Combine both batches and serve.