Experiment 5: Canton Frenzy

Prelab:
For breakfast, I thought I wanted to do something fairly simple. BUT THEN things aren't always as simple as they seem. The original one says you're supposed to use ramen in an egg foo yung, but since we only had typical instant canton, I used those instead. Supposedly I was going to try doing a semi-fried effect for the canton's image after quickly boiling it for about 2 minutes (as the original instruction said), but considering the slight sogginess, I say I should have gone for 1 minute and then used the remaining 1 minute for draining water and cooling it with tap water. I also didn't want a patty to go along with the noodles, so I mixed them as though I were making fried rice.

Date Performed: Nov. 26, '09

Ingredients:
3 packs of instant noodles with their seasonings
1 onion, chopped
3 eggs
1 tbsp sesame oil
*leftover from crowned beef dish (see previous entry)

Preparation:
Quickly cook the instant noodles in water, and drain accordingly. Set aside.
Whisk eggs along with the seasonings. Add 1/2 tbsp sesame oil.
Heat oil in frying pan and sautee onion. Add the noodles. Pour the whisked egg mixture into pan. Mix. Add pepper. Add garnish and 1/2 tbsp sesame oil. Serve hot.
(The leftover from my previous dish was added on top of the dish.)

Post-lab:
Taste-wise, I think it's okay. But of course the slight sogginess won't pass for ma soeur. Ma mere however, preferred dishes without oil as much as possible, and was fine with the dish that had a boiled image instead of the semi-fried image that I originally intended. Mon pere was probably too hungry to taste it properly. Maybe no comment is good.
To improve this dish, it would help to throw in more garnish for color and tidbits of meat.