Soy Garlic ProTEGO™ Noodle
Prep Time:
Cook Time:
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TBD
Serves:
1 person
Ingredients
1 packet of ProTEGO™ noodle
1 clove of garlic, minced
2 tbsp of low sodium soy sauce
1.5 tbsp of sesame oil
1 tbsp of oyster sauce
2 tbsp of sugar
Black pepper powder, to taste
¼ of a Japanese cucumber, julienned
1 poached egg
¼ of a Japanese spring onion, sliced lengthwise and soaked in ice water
2 fresh shiitake mushrooms, scored with an “X” on top
A sprinkle of sesame seeds
About the Recipe
This recipe won first place at a collaborative cooking workshop jointly hosted by Temasek Polytechnic’s Diploma in Food, Nutrition & Culinary Science (FNC) and KosmodeHealth.
It was crafted by TP FNC students, Tan Li Ying, Koh Lui Eng Suzanne, Roy Gwen Stella Lipnica, and Joanne Ang Sze Min (Wang Simin).
Preparation
Step 1
Bring a pot of water to boil.
Step 2
Cook 1 packet of ProTEGO noodle in the boiling water for 7 minutes.
Step 3
Remove the noodles from the boiling water and plunge into an ice bath briefly, before transferring to a bowl.
Step 4
In a separate bowl, combine 1 clove of minced garlic, 2 tbsp of low sodium soy sauce, 1.5 tbsp of sesame oil, 1 tbsp of oyster sauce, 2 tbsp of sugar, and black pepper powder to taste. Mix well to form a sauce.
Step 5
Boil 2 fresh shiitake mushrooms, scored with an “X” on top, for 4 minutes. Poach 1 egg separately.
Step 6
Mix the prepared sauce with the noodles and transfer onto a serving plate.
Step 7
Julienne ¼ of a Japanese cucumber and slice ¼ of a Japanese spring onion lengthwise. Soak the spring onion in ice water.
Step 8
Garnish the noodles with the cucumber, poached egg, mushrooms, and spring onion.
Step 9
Finish with a sprinkle of sesame seeds and serve cold.
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