Asian Style Crispy Noodles With Chicken And Vegetables Recipe
Crispy Noodles With Chicken And Vegetables is a delightfully easy dish to prepare. I served this for a dinner when a friend came over and she still talks about how she enjoyed it. Try this easy Crispy Noodles With Chicken And Vegetables recipe.
Ingredients
1/2 lb dried egg, or home-made noodles
1/4 cup peanut oil
1 1/2 cups cooked chicken
2 dried mushrooms
2 scallions
1 tablespoon soy sauce
Pinch of monosodium glutamate
Pinch of sugar
1/2 teaspoon salt
2 1/2 oz bamboo shoots
2 sticks celery
1 carrot
2 tablespoons chicken stock
1/4 inch slice fresh ginger
1 teaspoon cornstarch
Oil for deep frying
Directions
If using bought noodles, loosen them, and cook in salted boiling water for 10 minutes, and drain well.
Home-made noodles do not need boiling.
Stir 1 tablespoon oil into the noodles.
Cut the chicken into strips.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice thinly, discarding the stalks.
Chop the spring onions (scallions) finely.
Mix the soy sauce, monosodium glutamate, sugar and salt in a bowl.
Add the chicken and spring onions (scallions); stir and leave for 20 minutes.
Cut the bamboo shoots into thin strips, slice the celery diagonally and cut the carrot into wedges.
Heat the remaining oil in a frying pan (skillet) with the ginger.
Remove the ginger, add the prepared vegetables and fry for 5 minutes, stirring constantly.
Add the chicken and stock, mixed with cornflour (cornstarch).
Bring to the boil, stirring constantly; simmer for 2-3 minutes.
Keep hot.
Deep fry the noodles in hot oil until crisp and golden.
Drain well on absorbent kitchen paper.
Serve the noodles in a heated serving bowl, topped with the chicken and vegetable mixture.
Home-made noodles do not need boiling.
Stir 1 tablespoon oil into the noodles.
Cut the chicken into strips.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice thinly, discarding the stalks.
Chop the spring onions (scallions) finely.
Mix the soy sauce, monosodium glutamate, sugar and salt in a bowl.
Add the chicken and spring onions (scallions); stir and leave for 20 minutes.
Cut the bamboo shoots into thin strips, slice the celery diagonally and cut the carrot into wedges.
Heat the remaining oil in a frying pan (skillet) with the ginger.
Remove the ginger, add the prepared vegetables and fry for 5 minutes, stirring constantly.
Add the chicken and stock, mixed with cornflour (cornstarch).
Bring to the boil, stirring constantly; simmer for 2-3 minutes.
Keep hot.
Deep fry the noodles in hot oil until crisp and golden.
Drain well on absorbent kitchen paper.
Serve the noodles in a heated serving bowl, topped with the chicken and vegetable mixture.
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By Same Chef
Chef
