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cooking time: 25 minutes
Ingredients
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4 tablespoons oil (or chicken fat)
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3 teaspoons salt
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1/4
teaspoons pepper
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227 grams Chinese cabbage, sliced
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227 grams celery, shredded
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113 grams bean sprouts, washed and
drained
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2 teaspoons sugar
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570 ml chicken stock (or water with a
chicken cube dissolved in it)
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4 tablespoons soy sauce
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2 1/2 tablespoons corn flour
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2 tablespoons cold water
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450 grams cooked chicken, sliced (or
shredded fresh chicken)
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227 grams thin noodles fried
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2 eggs, chopped, hard boiled
Method
To fry thin noodles:
Drop them into boiling water, drain at once, put in a colander, place
over pan of boiling water and steam for 20 minutes. Drain. Pan-fry in
hot oil or deep fry till crisp. Drain and use as described.
1. Heat oil, salt and pepper and add all the vegetables, bean sprouts
last of all.
2. Sprinkle in sugar, stir.
3. Add stock, mix well and cover with a lid.
4. Bring to the boil, stir well, cover and simmer for 10 minutes.
5. Mix soy sauce, corn flour and water and blend into the vegetables.
6. Stir until the sauce thickens. Add chicken, cook for 1-2 minutes.
7. Place fried noodles on a large dish, or on four individual dishes.
8. Cover noodles with vegetable and chicken -mixture, top with eggs and
serve.
Variations:
Noodles with almonds
Follow recipe for Chicken noodles (see above) but substitute 113 grams
chopped almonds as a topping instead of chopped hard-boiled egg.
Noodles with shrimps
Follow recipe for Chicken noodles (see above) but substitute 227 grams
cooked or canned shrimps, diced, for the chicken.
`Ten Varieties of Beauty'
This is an elaboration of Chicken Noodles (see above) but must include
ten different vegetables, such as water chestnuts, bamboo shoots,
celery, mushrooms, pimentos, French beans, onions, almonds, cabbage,
cauliflower, as well as the noodles and chicken, meat or shellfish and
the sauce.
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