Normally we would order these dishes for takeouts (Stir Fried Chow Fun with Shrimp & Scrambled Eggs – 滑蛋河粉 and Pan fried egg noodles over shredded pork and mushrooms –  肉絲煎麵). Today, I decided to try making them at home. It’s a lot less oily and more ingredients, definitely beats the takeouts from restaurants. Of course, if you have the time and the ingredients nearby. I got two thumbs up from my food critics. These make great dishes for weeknight cooking!

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