Crispy Noodles With Chicken And Vegetables
|Noodles||1⁄4 Cup (4 tbs)|
|Oil for deep frying||2 Cup (32 tbs) (For deep frying)|
|Peanut oil||1 Tablespoon|
|Green sweet pepper||1 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Bean sprouts||3 Ounce|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Soy sauce||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
Make the noodles, using a quarter of the quantities.
Make a 'nest' of the noodles as follows: Have a 5-inch wire frying basket in one hand.
Gather the ends of the noodles in the fingers of the other, letting them extend themselves for their full length.
Let the other ends of the noodles fall into the basket, easing and turning them so that they line the basket in neat rounds to form a 'nest'.
Lower the basket into fairly warm oil and at once remove and drain it.
Set this aside while preparing the chicken and vegetables.
Slice the chicken, onion, carrot, pepper and bamboo shoots in thin strips and keep them separate.
Pick over the sprouts.
Heat 1 tablespoon oil in the frying-pan.
Add and cook the onion for 1/2 minute.
Add the bean sprouts and cook for 1 minute.
Add the chicken and remaining vegetables and cook for a further 2 minutes, tossing all about.
Stir in the stock, seasonings and soy sauce and cook for 1 minute or so.
Get the oil for deep frying hot enough to cook the noodles and colour them in 3-4 minutes that is, when a dried slice of raw potato rises in 4 seconds when dropped into the oil.
Lower the basket with its noodle 'nest' into the oil and raise the temperature to make up for its being lowered when the noodles go into it.
Cook for 3-4 minutes.
Meanwhile blend the cornflour with the water, stir it into the other mixture and boil for 1 1/2 minutes.
Turn all into a heated dish and place the well drained noodle 'nest' on top.