Cheerful seafood coughing in Lizzie Mabbott's egg sauce - MW

This dish will be classified as one of the most beautiful dishes in the world, but mention it to any Chinese, Singaporean or Malaysian and their faces will give a vague look of homesickness.

Fun noodles are essential for this - nobody else will make the ultimate comfort of spring, satisfying rice noodles in a light, thick sauce.

Serve 2-3
Ho fresh noodles happily pack 1 x 400g
1 tbsp black soy sauce
Cooking oil 2 tbsp
Garlic 4 cloves, minced
choy sum some leaves (or other green leaves)
Small squid 1, cleaned and diced into rings
King shrimp 10, uncooked, peeled
ready-made, thinly sliced ​​Asian fish cakes (or 6 capsules of fish cake, halved)
ginger 1 spoon, peeled and ground
Unskilled striped bacon 2 rashers, chopped
Braised chicken 500ml
Light soy sauce 1 tbsp
white pepper a pinch
1 tablespoon oyster sauce
a pinch of sugar
Cornstarch 3 tablespoons, mixed with 3 tablespoons of cold water
2 free eggs, beaten
Scallions 1, chopped

Soak happily in a bowl of hot water, carefully separating the strands with your fingers. Drain and toss with black soy sauce.

Heat 1 tablespoon of cooking oil in a pan on medium heat until it is sparkling. Add half of garlic and noodles and saute on high heat to get some caramel on the noodles for a few minutes.

Move to a serving dish and leave in a warm place.

Boil a pot of boiling water. Use a slotted spoon, blanch green vegetables in boiling water for 2 minutes and discard with a slotted spoon.

Blanch the squid, shrimp and fish cake for 2 minutes, then remove and place on top of the noodles with green vegetables.

Wipe the pan clean. Put it back on medium heat, add one remaining spoon of oil and sauté the remaining garlic, ginger and bacon together for 2-3 minutes. Add stock, light soy sauce, white pepper, oyster sauce and sugar. Simmer for 3 minutes, then add the cornstarch solution and cook until it thickens into a sauce-like dinner.

Turn off the heat and dampen the beaten egg, stirring as you go, so that you can get the strands suspended in the sauce. Pour the noodles and serve immediately, garnish with scallions.

MW