Noodles With Chicken Eggy Sauce
Ingredients
8 packages instant ramen noodles
300 grams chicken fillets, diced
1 carrot, diced
A handful of Asian greens or shredded cabbage
2 eggs, lightly beaten
3 dried shitake mushrooms, soaked& soften& diced
4 garlic cloves, minced
1/2 fresh chilli, minced
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon sesame oil
Some white pepper
Salt& sugar to taste
3 cups tbsp cornflour mix with ΒΌ of water
4 cups of water
Preparation
1
Marinate chicken with 0.5 tbsp light soy sauce, dark soy sauce, a drop of sesame oil, salt and white pepper. Set aside.
2
Heat pan with some oil and saute garlic, chilli and mushrooms over medium flame until aromatic.
3
Add chicken and carrots to the garlic mixture and saute until the chicken is cooked.
4
Add 4 cups of water and the remaining light & dark soy sauce and cook over high heat until it starts to boil.
5
Check the taste and season (with salt & sugar) as required. Turn the heat to low, lid on and simmer on low heat for 10 minutes.
6
Turn the flame to high, add the cornflour mixture and stir to combine.
7
When the sauce thickens, drizzle the beaten eggs, sesame oil and white pepper into the sauce the stir gently. Put back the lid and set aside.
8
Cook noodles according to packet instructions.
9
Spoon eggy sauce over cooked noodles and serve immediately.
.
Yield:
8.0 servings
Added:
Saturday, November 13, 2010 - 2:57pm
