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cooking time: 15 minutes
Ingredients
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170 grams chicken, shredded
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170 grams lean pork, shredded
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salt
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1/2
teaspoon Ve-Tsin
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1 teaspoon soy sauce
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1 teaspoon brandy (optional)
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1 dessertspoon corn flour
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oil for cooking
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680 grams noodles cooked
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1 clove garlic, crushed
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pepper
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1 dessertspoon oyster sauce
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1 onion, sliced
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227 grams cabbage, shredded
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113 grams celery, diced
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2 tablespoons cold water
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15 grams spring onions, chopped
Method
1. Place chicken and pork in a bowl, add
a little salt, Ve-Tsin, soya sauce, brandy, half the corn flour, and
1 teaspoon oil. Mix
well.
2. Heat enough oil in pan to cover bottom of pan evenly, and fry
noodles quickly (1-2 minutes).
(They should be crisp on the
outside and soft inside.)
3. Remove, drain and keep hot.
4. Heat 1 dessertspoon oil with the garlic and fry chicken and pork for
5 minutes.
5. Add oyster sauce, salt and pepper to taste, onion, cabbage and
celery, and cook for 5 minutes.
6. Dilute remainder of corn flour with water, add to the pan, bring to
the boil.
7. Stir, add spring onions. Pour mixture over noodles and serve.
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