- 100 g fresh noodles
- 1 egg
- 2 tablespoon spring onion (green parts) chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper powder
- 1.5 L water
- 1 tablespoon oil
Get the frying pan on a medium to low heat, add the oil and egg and cook until the top of the white is set but the yolk is still runny.
In a saucepan, heat the water and bring to a boil. Add the noodles and cook till just tender.
Combine soy sauce, white pepper powder, and green onion in a serving bowl. Pour in the boiled water, add the noodles, fried egg and the remaining oil on the frying pan then serve.
- For a more flavorful broth, consider using chicken stock in place of plain water.
- In the authentic Shanghai rendition, lard is used instead of oil, imparting a distinctive flavor to the dish. This is an option you might want to consider.
Calories: 640kcal | Carbohydrates: 66g | Protein: 18g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 3181mg | Potassium: 312mg | Fiber: 3g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 6mg