• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 3 pieces fresh egg wantan noodles or wantan mee
  • 75g chives, cut into 4–5 cm lengths
  • 1 small can golden mushrooms, drained
  • 2 dried scallops, soaked and shredded
  • 1 thumb-sized piece old ginger, pounded and squeezed for juice
  • 1½ tbsp Shao Hsing Hua Tiau cooking wine (optional)
  • 100ml water
  • 2 tbsp oil
  • 1/2 tsp chopped garlic
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • Pinch of pepper
  • Pinch of salt
  • 1/4 tsp sugar
  • 1/2 tsp chicken stock granules


  1. Combine shredded scallops, ginger juice and 1/2 tbsp wine in a small bowl. Steam for 10–13 minutes. Drain and keep the gravy stock.
  2. Scald noodles in a pot of boiling water for one minute. Remove noodles with a wire-mesh ladle and dip noodles into a basin of cold water for 15–20 seconds. Drain noodles in a colander, then place in a plate and mix lightly with a few drops of oil. Set aside.
  3. Heat 2 tbsp oil in a wok and fry garlic until lightly golden. Drizzle in cooking wine and add the steamed scallop gravy. Bring to a simmering boil.
  4. Add chives and golden mushrooms, and mix in seasoning.
  5. Bring to a quick boil until gravy is thick. Add a sprinkling of sesame oil as glazing. Pour sauce over the noodles and serve immediately.

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