- May 3, 2026
- 65
- 245
One My new favorite breakfast foods is Shanghai Breakfast Noodles. Fried egg, Shanghai Noodles, This bowl I used some left over pork tenderloin, sliced thin, I also use shrimp alot. The bowl is then garnished with sliced green onion.
The egg is hard fried in the wok, using a bit more oil than you would think, the egg is folded over, creating a nice thick and fluffy fried egg.
Now the part that may seem strange... Boiling water is then added to the wok. when i first made it I added cold water, and was corrected, that it has to be boiling, or near so. A great reason use for an electric tea kettle..
let this boil for about 5 minutes, This will create a very flavorful broth. My wife told me in the part of China she comes from the chicken's are more valuable for the eggs so they make egg broth instead of Bone broth or stock.
after 5 minutes I add the noodles to the wok. these will cook for about 5 minutes or until desired tenderness.
the rest of the sauce is built from a couple tablespoons of light soy sauce, (Perl River Bridge), a tiny bit of ouster sauce, , about the size of a small squirt from a ketchup bottle. A drizzle of Sesame oil, A little goes a long way. Garlic chili oil to taste, I use abut half a teaspoon, for this dish. Also a a tiny bit of lard is very much traditional, (About the same size as the oyster sauce dollop). A small amount of the boiling egg broth water is added to help mix the sauce base togather and help melt the lard if used.
Next the noodles are added to the bowl and the fried egg is added
Top with your second protien, in this bowl the thin sliced pork tenderloin
Top off the bowl with your desired amount of broth...
Garnish with the green onions, and enjoy.
The egg is hard fried in the wok, using a bit more oil than you would think, the egg is folded over, creating a nice thick and fluffy fried egg.
Now the part that may seem strange... Boiling water is then added to the wok. when i first made it I added cold water, and was corrected, that it has to be boiling, or near so. A great reason use for an electric tea kettle..
let this boil for about 5 minutes, This will create a very flavorful broth. My wife told me in the part of China she comes from the chicken's are more valuable for the eggs so they make egg broth instead of Bone broth or stock.
after 5 minutes I add the noodles to the wok. these will cook for about 5 minutes or until desired tenderness.
the rest of the sauce is built from a couple tablespoons of light soy sauce, (Perl River Bridge), a tiny bit of ouster sauce, , about the size of a small squirt from a ketchup bottle. A drizzle of Sesame oil, A little goes a long way. Garlic chili oil to taste, I use abut half a teaspoon, for this dish. Also a a tiny bit of lard is very much traditional, (About the same size as the oyster sauce dollop). A small amount of the boiling egg broth water is added to help mix the sauce base togather and help melt the lard if used.
Next the noodles are added to the bowl and the fried egg is added
Top with your second protien, in this bowl the thin sliced pork tenderloin
Top off the bowl with your desired amount of broth...
Garnish with the green onions, and enjoy.
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