| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 225 |
g |
8 oz noodles. |
| 5 |
ml |
1 tsp sunflower oil. |
| 1 |
lg |
Onion peeled and chopped. |
| 25 |
|
Cm 1 inch piece of fresh |
|
|
Root ginger peeled and |
|
|
Finely chopped. |
| 2 |
|
Cloves of garlic crushed. |
| 15 |
ml |
1 tbsp curry powder. |
| 1 |
|
Dried red chili crushed. |
| 50 |
ml |
2 fl oz chicken stock. |
| 25 |
ml |
1 fl oz dry sherry. |
| 15 |
ml |
1 tbsp tomato pure. |
| 15 |
ml |
1 tbsp soy sauce. |
| 250 |
g |
8 oz bean sprouts. |
| 250 |
g |
8 oz cooked chicken cut into small Pieces. |
INSTRUCTIONS
Cook the noodles in a pan of Boiling water for 3 minutes. Drain and Rinse
with cold water. Heat The oil in a wok and stir Fry the onion And ginger
for 4 minutes. Add the garlic, curry powder And chili And fry for a further
minute Add the stock, sherry, Tomato pure, Soy sauce and bean sprouts And
cook for 4 minutes Stirring Frequently Stir in the Chicken and noodles and
cook For 4 minutes. VARIATION. Spicy NUTTY NOODLES. Use 75 G 3 oz of
chopped peanuts instead of the chicken adding them with the stock.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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