Crispy Noodles with Mushrooms and Ham Recipe
Ingredients
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Chow mein noodles | 12 Ounce | |
| Dried Chinese mushrooms- 6 large no-€™s, soaked in warm water and sliced | ||
| Cooked ham | 8 Ounce | |
| Spring onions | 1 Bunch (100gm), shredded | |
| Oil | 2 Tablespoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Boiling water | 2 Pint | |
Directions
GETTING READY
1. Place noodles in a medium pan and pour boiling water over them.
2. Add salt, cover with lid, reduce flame and cook for 3 to 4 minutes or till noodles are tender but not over cooked.
3. Using a strainer, drain off excess water and keep cooked noodles on a plate, pressing them gently into a round shape. Keep aside.
MAKING
4. In a wok, heat oil and butter
5. Once hot, add ham, mushrooms and spring onions. Mix well and sauté on a medium flame for few minutes. Using a perforated/ slotted spoon, remove contents on to a plate and keep aside.
6. In the same wok, gently transfer rounded noodles and fry on a high flame till crisp and golden brown in colour on both sides.
SERVING
7. Transfer crisp noodles on to a flat presentation platter, top with stir fried ham and serve immediately.
1. Place noodles in a medium pan and pour boiling water over them.
2. Add salt, cover with lid, reduce flame and cook for 3 to 4 minutes or till noodles are tender but not over cooked.
3. Using a strainer, drain off excess water and keep cooked noodles on a plate, pressing them gently into a round shape. Keep aside.
MAKING
4. In a wok, heat oil and butter
5. Once hot, add ham, mushrooms and spring onions. Mix well and sauté on a medium flame for few minutes. Using a perforated/ slotted spoon, remove contents on to a plate and keep aside.
6. In the same wok, gently transfer rounded noodles and fry on a high flame till crisp and golden brown in colour on both sides.
SERVING
7. Transfer crisp noodles on to a flat presentation platter, top with stir fried ham and serve immediately.
Chef
