Sunday, June 3, 2012

Chicken Fried Noodles

  • 200 g  fried noodles  
  • 150 g  chicken breast
  • 50  g   bean sprouts
  • 50 g  Broccoli
  • 1 no   celery, julienne
  • 1 no   onion, sliced
  • 50 g    green beans
  •  ginger
  •  Spring onion
  • 1 tsp   light soy sauce
  • 1 tsp cornflour
  • 1 tsp sugar
  • pepper, to taste
  • 50 ml  chicken stock
  • 1 tsp   oyster sauce
  • 1/2 tsp  sugar
  • 1 tsp light soy sauce
  • sesame oil, to taste
  • pepper, to taste
  • 1 tsp cornflour
  • 2 tsp water

  1. Blanch noodles in boiling water to wash away the starch and to loosen them up, about 3 minutes, according to the instructions of the packet. Rinse with plenty of water. Drain well.
  2. Cut chicken into bite-size pieces. Mix with marinade for 20 minutes. Sauté with hot oil in a wok or frypan over medium-high heat, until cooked through. Set aside.
  3. Add some oil and cook onion until translucent. Add green beans, celery, broccoli and cook until softened. Lastly, add bean sprouts. Pour in seasoning and bring it to a boil.
  1. Meanwhile, use another wok or frypan to stir fry noodles. Add 2 tablespoons of oil, sauté ginger and spring onion until aromatic. Add noodles, turn heat to high and stir fryuntil noodles are lightly brown and crisp. Season with salt along the way of frying noodles. Remember to taste by yourself. When the noodles are hot enough and you’re satisfied with the taste, it’s done. Transfer to a platter.
  2. When the seasoning boils, add thickening, and cook to your preferred consistency. Pour over noodles. I usually do it this way for getting better presentation and the dish appeals my family’s eyes. Yet, you can use another way as many people do. Return the noodles and stir fry with seasoning. Stir and mix all ingredients together. Either way will do. Serve hot.

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