Fried Rice Noodles With Shredded Chicken
|Chinese mushrooms||1 Tablespoon|
|Green sweet pepper||1 Tablespoon|
|Bean sprouts||2 Tablespoon|
|Canned bamboo shoots||2 Tablespoon|
|Peanut oil||9 Teaspoon|
|Chopped onion||1 Small|
|Chicken breast strips||4 Tablespoon|
|Shelled cooked prawns||2 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||3 Drop|
|Soy sauce||1⁄2 Teaspoon|
|Ajinomoto||1 Pinch (Ve Tsin)|
|Chicken stock||1⁄2 Pint (U.S 1 1/4 Cups)|
|Thin rice noodles||2 Ounce|
|Watercress||2 , garnish|
Cut the mushrooms, sweet pepper and bamboo shoots into strips and pick over the bean sprouts.
Heat 2 dessertspoons of peanut oil in a frying-pan and fry the onion in it for 1-2 minutes.
Add the chicken breast and cook for 1-2 minutes.
Add the prawns and mushrooms and cook for 1-2 minutes, then add the pepper, bean sprouts and bamboo shoots and let all cook for a further 2-3 minutes.
Add the sherry, sesame oil, soy sauce, seasonings and stock and cook together for 2-3 minutes.
Meanwhile drop the noodles into boiling water for 1/2 minute.
Drain, rinse in cold water and drain very well again.
Heat the remaining oil and toss the noodles in it until heated through, and coated with the oil to the glistening stage, but not coloured.
Stir the cornflour, blended with the water, into the chicken mixture and boil for 1 1/2 minutes.
Turn the mixture into a heated serving dish, top with the noodles and garnish with watercress.