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Asian Style Crispy Noodles With Chicken And Vegetables

Chinese.wok's picture
Crispy Noodles With Chicken And Vegetables is a delightfully easy dish to prepare. I served this for a dinner when a friend came over and she still talks about how she enjoyed it. Try this easy Crispy Noodles With Chicken And Vegetables recipe.
Ingredients
  Dried egg noodles/Home made noodles 1⁄2 Pound
  Peanut oil 1⁄4 Cup (4 tbs)
  Cooked chicken 1 1⁄2 Cup (24 tbs)
  Dried mushrooms 2
  Scallions 2
  Soy sauce 1 Tablespoon
  Monosodium glutamate 1 Pinch
  Sugar 1 Pinch
  Salt 1⁄2 Teaspoon
  Bamboo shoots 2 1⁄2 Ounce
  Celery sticks 2
  Carrot 1
  Chicken stock 2 Tablespoon
  Ginger slices 1⁄4 Inch
  Cornstarch 1 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
Directions

If using bought noodles, loosen them, and cook in salted boiling water for 10 minutes, and drain well.
Home-made noodles do not need boiling.
Stir 1 tablespoon oil into the noodles.
Cut the chicken into strips.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice thinly, discarding the stalks.
Chop the spring onions (scallions) finely.
Mix the soy sauce, monosodium glutamate, sugar and salt in a bowl.
Add the chicken and spring onions (scallions); stir and leave for 20 minutes.
Cut the bamboo shoots into thin strips, slice the celery diagonally and cut the carrot into wedges.
Heat the remaining oil in a frying pan (skillet) with the ginger.
Remove the ginger, add the prepared vegetables and fry for 5 minutes, stirring constantly.
Add the chicken and stock, mixed with cornflour (cornstarch).
Bring to the boil, stirring constantly; simmer for 2-3 minutes.
Keep hot.
Deep fry the noodles in hot oil until crisp and golden.
Drain well on absorbent kitchen paper.
Serve the noodles in a heated serving bowl, topped with the chicken and vegetable mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Chicken
Servings: 
4

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Average: 4.2 (18 votes)