Title: Mee Ikam (Monk Fish And Egg Noodles)
Categories: Nancy, Lam's, Wok, Wiz
Yield: 1 servings

Dry egg noodles
8 oz Monk fish
1 tb Soy sauce
1/2 tb Pepper
1 tb Oyster sauce
1 Inch ginger; sliced
1 Clove garlic; crushed
1 tb White wine
8 Floz stock

Soak the noodles in boiling water for 1 minute, drain in a colander and
rinse well with cold water then squeeze out excess water. Slice the fish
into 1 inch thickness and place in a bowl. Season well with the soy sauce,
oyster sauce, white wine and pepper.

Heat the oil and fry the garlic and add the seasoned fish and stir for 1
minute. Add the stock and noodles and stir until piping hot.

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