Fried Rice Noodles With Prawns And Chicken Recipe
Fried Rice Noodles With Prawns And Chicken is a very tempting side dish that you must try out. Prepare the Fried Rice Noodles With Prawns And Chicken effortlessly in a jiffy and let us know after you've enjoyed it !
Ingredients
5 dessertspoons peanut oil
1 sliced small onion
1 tablespoon thinly sliced celery
1 tablespoon sliced green sweet pepper
1 tablespoon bean sprouts
Salt, sugar and Ve-Tsin
Dash soy sauce
1 oz. Chinese rice noodles
1 tablespoon cooked prawns
1 tablespoon sliced roast chicken
1 tablespoon sliced canned bamboo shoots
1 Chinese mushroom, cut into strips
1 teaspoon sesame oil
4-5 tablespoons chicken stock
1 teaspoon ginger sherry
1/2-3/4 teaspoon cornflour
1 tablespoon water watercress
Directions
Heat 2 dessertspoons of the oil and cook the onion in it for 2 minutes, without colouring it.
Add the celery, green pepper and bean sprouts at intervals of 1 minute and season very lightly with a tiny pinch each of salt, sugar and Ve-Tsin and the soy sauce.
Toss about for 1 minute and remove to a hot plate.
Meanwhile drop the rice noodles into boiling water for 1 minute and drain them well.
Wipe out the frying-pan.
Add another 2 dessertspoons of peanut oil and heat it.
Add the prawns, chicken, bamboo shoots and mushroom and heat through.
Add another tiny pinch each of the seasonings together with the sesame oil.
Add the stock and sherry and then the first vegetables.
Boil up.
Stir in the cornflour blended with the water and boil for 1 1/2 minutes.
Turn the mixture into a heated serving dish.
Wipe out the pan again and heat the remaining oil in it.
Toss the drained boiled noodles in it until heated through and glistening.
Place on top of the savoury mixture and garnish with watercress.
Add the celery, green pepper and bean sprouts at intervals of 1 minute and season very lightly with a tiny pinch each of salt, sugar and Ve-Tsin and the soy sauce.
Toss about for 1 minute and remove to a hot plate.
Meanwhile drop the rice noodles into boiling water for 1 minute and drain them well.
Wipe out the frying-pan.
Add another 2 dessertspoons of peanut oil and heat it.
Add the prawns, chicken, bamboo shoots and mushroom and heat through.
Add another tiny pinch each of the seasonings together with the sesame oil.
Add the stock and sherry and then the first vegetables.
Boil up.
Stir in the cornflour blended with the water and boil for 1 1/2 minutes.
Turn the mixture into a heated serving dish.
Wipe out the pan again and heat the remaining oil in it.
Toss the drained boiled noodles in it until heated through and glistening.
Place on top of the savoury mixture and garnish with watercress.
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