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Noodles With Chinese Chicken And Mushroom Sauce

chef.expert's picture
Ingredients
  Chinese dried mushrooms/Fresh shiitake mushrooms 8 Ounce (250 Grams)
  Chicken breasts 7 Ounce, skinned
  Chicken breasts 7 Ounce, boned, skinned, cut into matchstick strips (200 Grams)
  Corn flour 2 Teaspoon
  Soy sauce 8 Tablespoon
  Sherry 4 Tablespoon
  Salt 2 Teaspoon
  Sugar 2 Teaspoon
  Egg noodles 11 Ounce (325 Gram)
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Vegetable oil 8 Tablespoon
  Bamboo shoots 8 Ounce, cut into matchstick strips (250 Gram)
  Spinach 8 Ounce, sliced
  Spinach 8 Ounce, finely sliced (250 Gram)
  Spring onions 4
  Spring onions 4 , finely chopped
  Root ginger slice 2 , finely chopped
Directions

GETTING READY
1) In a bowl of warm water, soak the Chinese dried mushrooms, if using, for about 20 minutes.
2) Squeeze out excess water from the mushrooms and remove the hard stalks. Slice into thin shreds.
3) In another bowl, place chicken and corn flour. Combine well.
4) In a bowl, add soy sauce, sherry, salt and sugar to combine.

MAKING
5) In a large saucepan, prepare the egg noodles by simmering into boiling water for 5 minutes until tender but not sticky.
6) Place in a warm serving dish after draining the water.
7) Boil the stock and pour over the cooked noodles.
8) In a wok, add oil to heat up.
9) Add chicken, bamboo shoots, mushrooms, spinach, spring onions and ginger to stir-fry for 1 minute.
10) Pour in the soy sauce mixture and stir-fry for 2 minutes.
11) Combine with cooked noodles and toss well.

SERVING
12) Serve the noodles piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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