| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
|
So, You, Think, You, Can’t |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Dried egg noodles |
| 1 |
tb |
Groundnut oil |
| 2 |
|
Cloves garlic |
| 8 |
oz |
Shiitake mushrooms |
| 2 |
tb |
Rice wine or dry sherry |
| 1 |
|
Red pepper |
| 1 |
|
Red chilli |
| 1 |
pk |
Baby spinach |
| 1 |
|
Red onion |
| 4 |
|
Cm fresh root ginger; peeled |
| 12 |
oz |
Boned chicken breast; cut into 1 inch |
|
|
; strips |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Cornflour dissolved in 2tbsp cold water |
|
|
Coriander leaves |
| 1 |
pk |
Mangetout |
|
|
Honey |
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.
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