Instructions
- Heat oil and sauté garlic and onions.
- When onions are soft, add water and Mama Sita’s Soy-Stir Sauce. Bring to a boil.
- Add carrots, cabbage, and pechay stalks; cook until carrots are tender.
- Stir in the lomi noodles and dissolved cornstarch. Continue cooking until thick.
- Gently stir in the beaten egg and pechay leaves. Continue cooking for another 2 minutes.
- Remove from heat and serve with Mama Sita’s Toyo & Kalamansi.
Ingredients
English
Metric
Ingredient
3 tbsp
45 mL
Cooking oil
3 cloves
15 g
Garlic, chopped
1 pc
40 g
Red onion, sliced
2 bundles
100 g
Pechay leaves and stalks, sliced
1 pc
85 g
Carrot, sliced
1/4 head
100 g
Cabbage, cut into strips
3 cups
750 mL
Water
6 tbsp
90 mL
Mama Sita's Soy-Stir Sauce
150 g
Lomi (egg noodles), rinsed, blanched, and drained
1 pc
60 g
Egg, beaten
1/4 cup
15 g
Cornstarch, dissolved in:
2 tbsp
30 mL
Water