Eggs - 3 (omit this if you are a vegan)
Cai Xin (Green Veg) - 1 Pack (Cut)
Mushroom - 5 (Soaked and sliced)
Longevity Noodles - 2 Packs (boiled and cooled)
Bai Ye Tofu - 1 Block (Sliced)
1. Bring a pot of water to boil (Water must be enough for 2 packs of noodles). Place noodles in the pot and cook for 2-3mins. Once cooked, the noodles will soften. Remove from pot, drain and soak in cold water. Drain and let it cool for later use.
2. Beat the eggs, adding in a teaspoon of soya sauce and sesame oil. Heat up a little oil in the wok and spread the egg mixture evenly. Fry it omlette style. Once done, remove it from the wok for later use.
3. The next step is frying of noodles. Add in the mushrooms and stir till fragrant. Next, add in the tofu. Add in pepper and a little veg. oyster sauce. Add a little water and fry for 30 sec. Next, add in the green veg, followed by the noodles. The noodles is saltish by itself. Hence just add a tablespoon of vegetarian oyster sauce and pepper will do. Stir fry until the the vegetables are cooked.
4. Lastly, cut the cooked egg omlette into stripes and garnish on top of the noodles. You may add some chili stripes and coriander for better presentation too.