Fried Rice Noodles With Prawns And Chicken
|Peanut oil||5 Tablespoon|
|Sliced onion||1 Cup (16 tbs)|
|Sliced celery||1 Tablespoon|
|Sliced green sweet pepper||1 Tablespoon|
|Bean sprouts||1 Tablespoon|
|Soy sauce||1 Dash|
|Chinese rice noodles||1 Ounce|
|Cooked prawns||1 Tablespoon|
|Roast chicken||1 Tablespoon, sliced|
|Sliced canned bamboo shoots||1 Tablespoon|
|Chinese mushroom||1 Cup (16 tbs), cut into strips|
|Sesame oil||1 Teaspoon|
|Chicken stock||5 Tablespoon|
|Ginger sherry||1 Teaspoon|
Heat 2 dessertspoons of the oil and cook the onion in it for 2 minutes, without colouring it.
Add the celery, green pepper and bean sprouts at intervals of 1 minute and season very lightly with a tiny pinch each of salt, sugar and Ve-Tsin and the soy sauce.
Toss about for 1 minute and remove to a hot plate.
Meanwhile drop the rice noodles into boiling water for 1 minute and drain them well.
Wipe out the frying-pan.
Add another 2 dessertspoons of peanut oil and heat it.
Add the prawns, chicken, bamboo shoots and mushroom and heat through.
Add another tiny pinch each of the seasonings together with the sesame oil.
Add the stock and sherry and then the first vegetables.
Stir in the cornflour blended with the water and boil for 1 1/2 minutes.
Turn the mixture into a heated serving dish.
Wipe out the pan again and heat the remaining oil in it.
Toss the drained boiled noodles in it until heated through and glistening.
Place on top of the savoury mixture and garnish with watercress.