How to make it

1. Cook the egg noodles in boiling water for 2 minutes, drain and set aside.
2. Mix the cooking oil with noodles and deep-fry in the air fryer at 185°C for 6-7 minutes.
3. Cook the Shanghai white cabbage in boiling water. Drain and set aside.
4. Invert the noodles and keep air frying at 185° C for 4 minutes.
5. Pour out the whole can of the sauce of Lee Kum Kee Superior Abalone in Premium Oyster Sauce, add 4 teaspoons of water and bring to boil over high heat; Stir in corn starch with abalone sauce, add abalones and cook for 1 minute.

6. Serve the noodles on a plate, lay the Shanghai white cabbage, place the abalones on top of the Shanghai white cabbage and drizzle with the abalone sauce. 

    

   Tips:

   - Serve with Lee Kum Kee Chiu Chow Chilli Oil to enhance the taste