Introduction
An Asian recipe of crispy noodles with tangy chicken shreds, crunchy bean sprouts and
fragrant scallions, a Chinese cooking that leaves diners mesmerized even in its aftertaste.
Serving size: 2
Preparation time: 50 minutes
Ingredients
5 oz dried noodle cake
1/4 cup vegetable oil
3/4 cup chicken fillet, shredded
1 1/2 cups bean sprouts, tailed and cleaned
1 tsp wine
2 scallions, cut into 1 1/2-inch lengths
Method of preparation Combine all marinade ingredients in a mixing bowl.
Add chicken, marinate for 15 minutes.
Combine seasoning ingredients then set aside.
Fill half a wok with water, bring to boil then blanch noodles until
loosened, rinse and drain.
Heat a wok with oil, add noodles, fry until golden brown and crisp,
remove and drain.
Place noodles on a platter, cut into quarters.
Remove all but 1 tbsp oil in the wok, reheat and sauté bean sprouts
for 10 seconds.
Transfer to a plate then set aside.
Parboil chicken shreds for 2 minutes, remove and drain.
Return chicken to wok, sizzle in wine, pour in seasoning ingredients,
stir well.
Season to taste then scatter in scallion.
Pour mixed gravy over noodles.
Method of serving
Served warm as main dish, or with accompaniment as desired.