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cooking time: 5 minutes
Ingredients
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hot water
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170 grams thick rice noodles
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113 grams breast of chicken
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oil
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salt
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30 grams onion, sliced
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57 grams bamboo shoots, sliced
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57 grams water chestnuts, sliced
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57 grams cucumber, sliced
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85 grams bean sprouts
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30 grams celery, sliced
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15 grams lichen (Wun Yee)
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30 grams button mushrooms
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1 teaspoon sugar
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1 teaspoon soy sauce
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chicken stock
Method
1. Pour hot water on the rice noodles and
leave to stand for 20-25 minutes. Drain.
2. Slice the chicken and toss in a hot, oiled pan for 1 minute.
3. Season with salt to taste.
4. Add all the vegetables and the mushrooms.
5. Cook for 1 minute, then add sugar, soy sauce and enough stock to
cover.
6. Cook for 1 minute, add noodles.
7. Cook for 2 minutes and serve.
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