Spring Delicacy: Pea Sprouts with Dragon Beard Noodles

Rinse the shrimp thoroughly.

Today, we'll use premium cooking wine to eliminate any fishy smell.

Add a generous spoonful.

Sprinkle a little white pepper.

Add a pinch of salt and mix, then marinate for 20 minutes.

Remove tough stems from the pea sprouts, rinse, and set aside.

Now let's poach an egg! Find a larger spoon, add some oil, and hover the spoon over boiling water.

Crack an egg into the spoon while keeping the water at a gentle simmer.

Soon, the egg white will begin to set.

In another pan, heat oil and sauté slices of ginger until fragrant.

Add the marinated shrimp and stir-fry.

Stir-fry until shrimp turns pink.

For today's noodles, we'll season with June Fresh's 12g Light Salt Premium Oyster Sauce.

Add 2 large spoons.

Next, pour in two cups of boiling water. With June Fresh's 12g Light Salt Oyster Sauce, even without broth, the base is still delicious! Add mushrooms and wood ear mushrooms, and simmer for a bit.

In another pot, bring water to boil for the noodles.

Once the noodles come to a boil, transfer them to the shrimp broth for an additional minute of cooking.

Blanch the pea sprouts in the noodle soup until cooked.

Finally, serve the noodles in a bowl and enjoy your delicious meal! So fresh!