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1
Boil the thick Chinese egg noodles with 1/2 teaspoon oil till done, or according to the packet instructions.
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2
Drain and wash them under cold water to prevent sticking.
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3
Shallow-fry the button mushrooms and other vegetables with little salt.
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4
Set aside.
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5
Scramble the eggs with a little salt.
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6
Shallow-fry the chicken pieces, marinated for 1 hour with vinegar and a little salt.
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7
Also, lightly fry the lobster balls for 2 minutes.
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8
Set aside.
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9
In a frying pan, put some more oil and fry the onion and the garlic.
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10
Then add the pineapple pieces and salt and cook for 5 minutes with the pan covered.
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11
Meanwhile, make the sauce mix.
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12
In a bowl, add the tomato ketchup, oyster sauce, light soy sauce, white pepper powder and honey.
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13
Mix this well with a fork.
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14
Add this sauce mix to the pan.
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15
Stir continuously for 4 minutes.
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16
Add water, stir once and cover.
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17
Let it boil.
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18
Add the boiled noodles to this.
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19
Mix thoroughly.
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20
Add the Enoki mushrooms.
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21
Mix again.
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22
Now add the bean sprouts and mix everything together.
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23
Let it cook for 2 minutes, stirring continuously.
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24
Switch off the gas and cover.
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25
Let this stand for 10 minutes.
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26
Serve the noodles in the centre of the serving plate and arrange the chicken and the vegetables all around.
