Steps
- Prepare the cornflour slurry: In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Set aside.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- Add the finely chopped garlic and sauté until fragrant, about 1 minute. Be careful not to let the garlic brown.
- Pour in the 2 liters of chicken stock, bringing it to a boil. This will serve as the flavorful base for the noodles.
- Once the stock is boiling, add 500 grams of hokkien noodles. Let them cook for about 2–3 minutes, or until they are tender and warmed through.
- Slowly pour in the lightly beaten eggs while stirring the soup to create egg ribbons.
- Add 1 tablespoon of fish sauce and 1/4 teaspoon of ground white pepper to the broth. Taste and adjust with more fish sauce if needed.
- Add the thinly sliced, tenderized abalone to the soup and let it cook for 2–3 minutes, or until the abalone is just cooked through and tender.
- Add the rinsed and chopped choy sum to the soup. Let it simmer for an additional 1–2 minutes until the greens are bright and tender.
- Stir in 1 1/2 tablespoons of Chinese black vinegar (Chinkiang) to add depth and balance to the broth.
- To serve, divide the Luxe Lo Mein among bowls. Sprinkle each bowl with finely chopped chives, then top with fresh sea urchin roe for a luxurious touch.