Prawn Chow Mein
|Egg noodles||250 Gram, dried|
|Eggs||2 , beaten|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, sliced|
|Dried black winter mushrooms||6 , soaked in hot water for 20 minutes, drained and squeezed|
|Water chestnuts||1 Can (10 oz), sliced|
|Vegetable stock||125 Milliliter|
|Cabbage||125 Gram, shredded|
|Shelled prawns||500 Gram, cooked|
|Corn flour mixture||2 Tablespoon|
Boil egg noodles in salted water according to pack instructions, drain and keep warm.
Meanwhile, use the eggs to make 2 thin Omelettes.
In a wok heat oil, add onion, water chestnuts and mushrooms, and stir fry for 3 minutes.
Stir in stock and cabbage and cook for 3 minutes.
Add prawns; stir in cornflour (cornstarch) mixture, bring to the boil, stirring, and simmer until thickened.
Place noodles in a warmed bowl, pour over the prawns and vegetables.
Thinly slice Omelettes and scatter over prawns and vegetables.