Fu Young Recipe
Choice of protein. Southern guang style broad rice noodle wok fried to order. Canton style veggie egg cake made from scratch topped with house gravy and wok seared topping.
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Ingredients
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Protein
Noodles
Veggie Egg Cake
House Gravy
Toppings
Method
Prepare the Protein
- 1
If using chicken, cut the chicken breast into small strips. If using shrimp, peel and devein them. If using tofu, cut into cubes.
- 2
Marinate the protein choice with a tablespoon of soy sauce, salt, and black pepper for at least 15 minutes.
Make the Veggie Egg Cake
- 3
In a bowl, beat the eggs and add chopped green onions, diced bell pepper, grated carrot, soy sauce, salt, and black pepper.
- 4
Heat a non-stick skillet over medium heat and add sesame oil. Pour the egg mixture into the skillet and cook until set, about 5-7 minutes. Flip and cook the other side until golden brown. Remove and set aside.
Prepare House Gravy
- 5
In a saucepan, combine chicken broth, soy sauce, sugar, minced garlic, and ginger. Bring to a simmer.
- 6
In a small bowl, mix cornstarch with a little water to create a slurry. Add to the simmering broth, stirring continuously until thickened. Set aside.
Cook the Noodles and Assemble
- 7
In a large wok, heat oil over high heat. Add the marinated protein and stir-fry until cooked through.
- 8
Add the broad rice noodles to the wok and stir-fry for 2-3 minutes until heated through.
- 9
Plate the stir-fried noodles, top with the veggie egg cake, and drizzle with house gravy.
Garnish and Serve
- 10
Top with bean sprouts and chopped cilantro before serving.
- 11
Serve hot and enjoy your Fu Young!
