Image Copyright © Berryland Books Ltd 2008
Serves 4
Ingredients:
• 7oz (225g) dried egg noodles
• 4tsp (20ml) sesame oil
• 3½oz (100g) boneless, skinless chicken breasts, cut into fine shreds 2in (5cm) long
• 2½tbsp (37ml) groundnut oil
• 1tbsp (15ml) finely chopped garlic
• 1¾oz (50g) mangetout, finely shredded
• 1¾oz (50g) cooked ham, finely shredded
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) dark soy sauce
• 1tbsp (15ml) rice wine or sherry
• Salt as desired
• Freshly ground pepper as desired
• ½tsp (2½ml) sugar
Ingredients For the Marinade:
• 2tsp (10ml) light soy sauce
• 2tsp (10ml) rice wine or dry sherry
• 1tsp (5ml) sesame oil
• Salt as desired
• Freshly ground white pepper as desired
Preparation:
1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge into cold water. Drain thoroughly. toss with 1tsp (15ml) of the sesame oil and set aside.
2. Combine the shredded chicken with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
3. Heat a wok over a high heat. Add 1tsp (5ml) groundnut oil and when very hot, add the shredded chicken. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes. Set aside.
4. Reheat the wok until it is very hot, then add then remaining groundnut oil. When the oil is slightly hot, add the garlic and stir-fry for 10 seconds. Then add the mangetout and ham and stir-fry for about 1 minute.
5. Add the chicken, any left-over marinade and the noodle mixture. Stir-fry for about 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil mix well. Transfer to a warm platter and serve hot.
This Main Course recipe was published in 'Chinese Cuisine - p38 and p39'
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