Chicken Egg Noodles
|Peanut oil||30 Milliliter|
|Hokkien egg noodles||2 Cup (32 tbs)|
|Punnet cherry tomatoes||1⁄2 , cut into halves|
|Light soy sauce||2 Tablespoon|
|Dry wild mushrooms||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Coriander leaves||1 Cup (16 tbs), chopped|
Get everything nearby and ready, you have to work really quickly to wok this dish!!
Heat wok dry until very hot.
Add oil to wok.
Add chicken skin and crisp, add diced wild mushrooms
Break an egg into wok & let it the white set, pop yolk.
Add chicken and egg noodles followed by tomatoes.
Add sugar and reserved 60 ml of mushroom stock to steam noodles through, then Toss in bean sprouts and coriander.
Finally add soy, mix all ingredients and serve. Take care not to cook too long after adding soy as it will reduce and make the dish too salty.