INGREDIENTS

INSTRUCTIONS

Cook the noodles in boiling salted water for 4 minutes. Drain and
refresh in cold water. Peel and slice the onion into rings.  Heat the
oil in a wok or frying pan, when it's hot add the onion  rings and stir
until they start to soften. The heat should be quite  high. Add the
ginger and garlic and continue frying until the garlic  colours. Add
the chicken. Stir only when the chicken has turned  golden on one side;
leave to cook then stir again.  Meanwhile, slice the mushrooms and add
to the pan. Continue cooking  until the mushrooms are tender, about 4
minutes, adding more oil if  they soak it all up. When all is tender
and sizzling, sprinkle over  the soy sauce and the wine or sherry. Stir
and add the cornflour  mixture.  Stir quickly and, as the mixture
starts to thicken, drop the drained  noodles into the pan. Toss the
mixture round for a few seconds and  then scoop out on to warm plates
or bowls.  Scatter a few coriander leaves over the top and serve at
once.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2248
Calories From Fat: 397
Total Fat: 45.2g
Cholesterol: 354.9mg
Sodium: 2648.4mg
Potassium: 5137.5mg
Carbohydrates: 297.2g
Fiber: 35.6g
Sugar: 31.9g
Protein: 190.4g