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Noodles With Chicken, Ham And Oysters Recipe
|Egg noodles||1⁄4 Pound (medium broad)|
|Water||2 Cup (32 tbs) (adjust quantity enough for boiling noodles)|
|Smithfield ham||2 Ounce|
|Chicken stock||4 Cup (64 tbs)|
|Oysters||1 Cup (16 tbs)|
|Ginger slice||1 , finely chopped|
|Scallion stalks||2 , finely chopped|
|Oil||1 Tablespoon (for chicken)|
|Chicken||1⁄4 Pound, thinly sliced|
|Mushrooms||6 , soaked and sliced|
|Leek stalks||2 , quartered and thinly sliced|
|Tree fungus||4 , soaked|
|Soy sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 1734 Calories from Fat 474
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 12 g60%
Trans Fat 0.1 g
Cholesterol 359.2 mg
Sodium 4216.1 mg175.7%
Total Carbohydrates 202 g67.3%
Dietary Fiber 23.6 g94.3%
Sugars 34.4 g
Protein 111 g222.1%
Vitamin A 143.2% Vitamin C 120.6%
Calcium 37.9% Iron 154.3%
*Based on a 2000 Calorie diet
Turn into a colander, rinse in cold water and drain well.
Cut the Smithfield ham into shreds 1 1/2 inches long and simmer in the chicken stock for 5 minutes.
Add the oysters, salt and ginger and continue to simmer for another 10 minutes.
Add the noodles and the scallions and when it becomes hot, cook for another 2 minutes.
Set aside the pan and keep it warm.
Just before serving, divide the noodles into individual bowls and keep warm.
Heat a pan with the oil and saute the chicken and mushrooms.
Add the leeks, wood ear and soy sauce and saute for 5 minutes, stirring well.
Sprinkle with sherry, arrange over noodles in individual bowls and serve very hot.