Extra Toppping on Food Recipe

Prepare all proteins and vegetables: slice chicken and beef thinly, cube tofu, clean and devein shrimp, slice squid into rings, and slice Chinese sausage. Rinse and drain extra noodles if using fresh or precooked. Mince garlic and julienne ginger. Slice green onions and reserve as garnish.

Make sauce: in a small bowl combine 3 tbs soy sauce, 2 tbs oyster sauce, 1 tsp sesame oil, 1/4 tsp white pepper (optional) and 2 tbs water. Mix and set aside.

Make cornstarch slurry: dissolve 1 tsp cornstarch in 2 tbs cold water; keep near the stove.

Poach eggs gently

Fill a 1.5–2 L saucepan with 600 ml water and add 1 tsp salt. Bring to a very gentle simmer (small bubbles). Optionally add 1 tbs vinegar to help whites set. Crack eggs into small cups. Create a gentle whirlpool in the water with a spoon and slide each egg in one at a time. Poach for 3–4 minutes for soft yolks, or 5 minutes for medium. Remove with a slotted spoon, drain on paper towels and keep warm in a bowl of hot water until serving.

Heat 1 tbs oil in a large skillet or wok over medium-high heat. Add half the garlic and half the ginger and stir-fry 30 seconds until fragrant.

Add mixed vegetables and stir-fry 2–3 minutes until tender-crisp. Push vegetables to the side of the pan, add another 1 tbs oil and add tofu cubes. Pan-fry tofu until golden on at least two sides, about 3–4 minutes, turning carefully.

Pour half the prepared sauce over vegetables and tofu, toss to coat, then add a splash of the slurry if you want a light glaze (about 1/2 tbs). Cook 30–60 seconds more. Transfer to a warm plate and keep covered.

Pat chicken slices dry and season lightly with 1/4 tsp salt and a pinch of white pepper. Heat 1 tbs oil in the skillet over high heat until shimmering.

Add chicken in a single layer and stir-fry 2–4 minutes until cooked through and just starting to brown. Add 1 tbs soy sauce from the sauce bowl and 1/2 tbs water; toss to coat.

If you want a slightly glossy finish, add a teaspoon of the cornstarch slurry and cook 30 seconds until sauce thickens. Remove and keep warm.

Heat 1 tbs oil in the skillet over high heat. Add remaining garlic and ginger, stir 20 seconds, then add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque.

Add 1 tbs soy sauce and toss quickly. Remove shrimp to a warm plate to avoid overcooking.

Squid cooks very fast; heat 1 tbs oil until hot. Add squid rings and stir-fry 45–90 seconds until just opaque and slightly firm. Immediately remove to prevent rubberiness.

Toss with a light splash of the prepared sauce and set aside.

Toss beef slices with 1 tsp soy sauce and 1/2 tsp cornstarch (optional) to tenderize. Heat 1 tbs oil on high until smoking.

Spread beef in a single layer and sear without moving for 30 seconds, then stir-fry 1–2 more minutes until cooked to desired doneness. Add a splash of the sauce and a brief toss. Remove to plate.

Heat 1 tbs oil in the pan over medium heat. Add sliced Chinese sausage and pan-fry 2–3 minutes until it releases fat and edges caramelize. Remove and keep warm. Use the rendered fat to flavor other toppings if desired.

If using precooked noodles, blanch in boiling water 30–60 seconds to loosen and warm; drain thoroughly. If dry, cook according to package instructions, drain and toss with 1 tsp oil to prevent sticking.

To reheat and season for service: heat a clean wok or skillet with 1 tbs oil, add noodles and toss quickly with 1–2 tbs of the prepared sauce and a splash of water if needed. Stir-fry 1–2 minutes until evenly coated and hot. Transfer to serving dish.

Choose the extras you want to add to your base dish. Reheat any components that have cooled for 30–60 seconds over medium heat if needed.

Arrange extras on top of the main dish (noodles, rice, or soup) as desired: place a poached egg(s) on top, then scatter vegetables/tofu, proteins (chicken, shrimp, squid, beef), and slices of Chinese sausage. Spoon any pan juices or remaining sauce over the toppings.

Garnish with sliced green onions and an optional drizzle of sesame oil. Serve immediately so poached egg yolk and warm proteins meld with the base.