材料

面线
鸡蛋
洋葱
香菇
青葱/韭菜
红椒/灯笼椒
芽菜

调味
蚝油
生抽
黑酱油
糖
胡椒粉
Lp Sauce
水

Ingredients (Diana Aw)
1. Mee Suah 2 bundles
2. Mushroom 2pcs, slices
3. Yellow onion half piece, slices
4. Red chilli or capsicum, slices
5. Green spring onion, cut 23cm long
6. Bean sprouts, appropriate amount
7. Egg 2pcs
8. Pork lard little

Seasoning
1. Oyster sauce 1/2tsp
2. Light soya sauce 2tsp
3. Sugar little
4. Dark soya sauce little
5. Water little
6. Pepper little
7. LP sauce little
Note: mix 15 in a bowl

Method
1. Heat wok with oil temp 130deg
2. Deep fry the Mee suah under low temp till lightly browned. Drain and set aside. It will turn darker brown.
3. Boil a wok of water and place in the Mee suah. Do not touch it and let it cook till soft to prevent breaking. Drain and rinse in cold water. Drain and set aside.
4. Heat wok with oil. Stir fry the egg and set aside. Then add pork lard followed by yellow onion and mushrooms. Stir fry till fragrant and add in Mee suah and continue to stir fry.
5. Add in seasoning 15, red chilli and bean sprouts and stir fry under high heat. Then add in spring onion and egg. Add little pepper and stir. Add LP sauce and mix well.
6. Serve and enjoy!

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