Stir-fried Fresh Noodles with Sea Cucumber First Release

Cut shiitake mushrooms, pork, sea cucumber, onions, and garlic sprouts into strips.

Sauté onions, shiitake mushrooms, and the white part of garlic in a hot pan until fragrant.

Add the pork and stir-fry until it changes color, then add oyster sauce and soy sauce and stir-fry for a while.

Add one and a half bowls of water, put in pepper and chicken essence, bring to a boil, then pour out and set aside.

Heat another pan and add oil, then shake the raw dough to loosen it and spread it in the pan.

Pan-fry over medium to low heat until both sides are golden brown.

Pour in the pre-cooked sea cucumber broth (the broth should be level with the noodles, or you can use fresh squid, shrimp, or other seafood instead).

Cover with the lid and simmer over medium-low heat until the broth is slightly dry (about three to four minutes)

Sprinkle in the garlic sprouts and stir-fry until just cooked.

It can be served on top, or mixed into Chaoshan satay sauce, which tastes even better.