Chinese Noodles Recipes - Fried Rice Noodles with Shredded Chicken Recipe

Ingredients

• 1 tablespoon Chinese mushrooms

• 1 tablespoon green sweet pepper

• 2 tablespoons bean sprouts

• 2 tablespoons canned bamboo shoots

• 3 dessertspoons peanut oil

• 1 chopped small onion

• 4 tablespoons strips breast of chicken

• 2 tablespoons shelled cooked prawns

• 1/2 teaspoon ginger sherry

• few drops sesame oil

• 1/2 teaspoon soy sauce

• pinch each salt, sugar and (M.S.G.)

• 1/2 pint (U.S. 1 1/4 cups) chicken stock

• 2 oz. thin rice noodles

• 1 teaspoon corn-flour

• 1 tablespoon water

• watercress garnish

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Method:

1. Cut the mushrooms, sweet pepper and bamboo shoots into strips and pick over the bean sprouts. Heat 2 dessertspoons of peanut oil in a frying-pan and fry the onion in it for 1-2 minutes.

2. Add the chicken breast and cook for 1-2 minutes. Add the prawns and mushrooms and cook for 1-2 minutes, then add the pepper, bean sprouts and bamboo shoots and let all cook for a further 2-3 minutes.

3. Add the sherry, sesame oil, soy sauce, seasonings and stock and cook together for 2-3 minutes. Meanwhile drop the noodles into boiling water for 1/2 minute. Drain, rinse in cold water and drain very well again.

4. Heat the remaining oil and toss the noodles in it until heated through, and coated with the oil to the glistening stage, but not colored.

5. Stir the corn-flour, blended with the water, into the chicken mixture and boil for 1 1/2 minutes. Turn the mixture into a heated serving dish, top with the noodles and garnish with watercress.