Chicken Egg Noodles Recipe
Summary
Ingredients
| Peanut oil | 30 Milliliter | |
| Chicken thighbone | 2 | |
| Egg | 1 | |
| Hokkien egg noodles | 2 Cup (32 tbs) | |
| Punnet cherry tomatoes | 1⁄2 , cut into halves | |
| Light soy sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Dry wild mushrooms | 1 Cup (16 tbs) | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Coriander leaves | 1 Cup (16 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2352 Calories from Fat 590
% Daily Value*
Total Fat 66 g101.9%
Saturated Fat 14.4 g72.2%
Trans Fat 0.1 g
Cholesterol 316.9 mg105.6%
Sodium 4799.4 mg200%
Total Carbohydrates 369 g123.1%
Dietary Fiber 30 g120%
Sugars 15.9 g
Protein 102 g203.7%
Vitamin A 30.3% Vitamin C 46.8%
Calcium 8.9% Iron 44.5%
*Based on a 2000 Calorie diet
Directions
Heat wok dry until very hot.
Add oil to wok.
Add chicken skin and crisp, add diced wild mushrooms
Break an egg into wok & let it the white set, pop yolk.
Add chicken and egg noodles followed by tomatoes.
Add sugar and reserved 60 ml of mushroom stock to steam noodles through, then Toss in bean sprouts and coriander.
Finally add soy, mix all ingredients and serve. Take care not to cook too long after adding soy as it will reduce and make the dish too salty.
Chef
