Description:I've always wanted to make my friends and family feel special on their birthdays and I now have another way to do that--- by cooking this special Chinese birthday noodles. I've made this twice already, and with wonderful results. This is my version--- light because of the all-seafood toppings, but hearty since this is always cooked with love. Thanks to my mother-in-law and baker friend Johanna for the pointers.
Ingredients:1 pack egg misua (the one in the red carton)
1 large carrot, thinly sliced
1 kilo small scallops
1/2 kilo suahe or small shrimps, shelled
6 large fresh shiitake mushrooms or dried shiitake mushrooms, sliced
1 cup good broth, chicken or pork
Onion and garlic, minced
2 tablespoons oyster sauce
1 tablespoon soy sauce
Salt and pepper
Garnish:
3 eggs, beaten
6 pcs shallots, sliced into small rings
Cilantro
Directions:First, prepare the noodles. In a pot of boiling water, blanch the egg misua until it softens. Drain and set aside.
In a large wok or skillet, saute the onions and garlic in oil. Add the carrots, cook for a minute, then add the mushrooms. Add the scallops and shrimps and cook until just done. Do not overcook or the scallops will become tough. Remove everything from the wok, leaving any liquids, and set aside.
In the same wok, add the broth, oyster sauce and soy sauce. Season to taste. Add the egg misua. Mix thoroughly. If noodles appear too dry, add a little broth, being careful not to add too much or the noodles will become too wet. Add back the seafood mix then make a quick stir. Top with garnish.
To make garnish:
In a small skillet, fry the shallots until light brown. Fry until it becomes light brown; don't wait for everything to be brown and crispy before removing from heat or it will be bitter. Set aside.
In the same skillet, make scrambled eggs. Remove from heat then cut into strips.
