July 15, 2015

LOMI NOODLE SOUP






LOMI NOODLE SOUP INGREDIENTS

¼ kilogram egg noodles
100 grams pork or chicken meat
1 Knorr cube, pork or chicken flavor
2 eggs
2 tablespoons garlic, crushed
2 tablespoons onions, sliced
1 tablespoon bell pepper, sliced
2 tablespoons, spring onions
100 grams cabbage, roughly chopped
15 ml edible oil
5 ml soy sauce
¼ tablespoon ground pepper
1 tablespoon cornstarch
Salt
MSG

LOMI NOODLE SOUP PROCEDURE
Slice meat into thin strips.
Wash the egg noodles.
Sauté garlic, onion, and bell pepper (in this order) in a large pan over medium heat.
Add the pork or chicken meat.
Stir, then add soy sauce. Continue stirring.
Pour in 1 liter of water and increase the heat.
Add Knorr cube.
Upon boiling, add eggs.
Stir until egg dissolves.
When eggs are cooked, add the egg noodles.
Season with salt and MSG.
When egg noodles are almost done, add in cabbage.
Add cornstarch dissolved in 50 ml water
Sprinkle ground pepper and spring onions.

ESTIMATED COOKING TIME: 20 MINUTES



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