Flying Noodles

Boil water in a pot over medium-high heat. Drop the egg noodles and let it cook until almost done. Remove the noodles from the water and transfer to a bowl with ice water to stop the cooking process. Using a clean towel carefully dry the noodles to remove any more excess water.

Heat up the cooking oil over medium-high heat. Transfer the egg noodles onto a wok. Using wooden chopsticks, pick up a number of noodle strands and lift them a few inches above the wok.

Using a stainless steel ladle slowly pour the hot cooking oil all over the noodles until the noodles puff up a bit and also stiffen in texture. Once all the noodles have firmed up looking as though the chopsticks are levitating in air, transfer them to a serving bowl.

Coat the wok with a bit of oil. Saute the shrimps until they’re cooked and turned orange. When done remove from the heat and set the shrimps aside.

Using the same wok saute the carrots until tender. When done remove from the heat and set aside.

In the same wok, add a tablespoon of oil and toss in your ginger garlic and spring onion and saute until fragrant.

Add in your chicken broth and straw mushrooms and let it come to a boil. Season it with ground white pepper and MSG.

Pour the potato starch slurry, give the sauce a good mix.

Pour in the egg white, and continue mixing until egg the white is cooked.