Chicken & Veg Noodles/cooking recipes

       CHICKEN & VEG NOODLES RECIPE

INGRIDENTS:

• 600 grams of fresh hooked noodles
• Boiling water
• 1 1/2 tablespoons peanut oil, for cooking
• 2 eggs, lightly cracked.
• 2 cloves of garlic, crushed.
• 1 tablespoon chopped fresh ginger
• 1 small fresh red pepper, chopped, finely chopped
• 1 single chicken breast in flat, finely chopped grains
• 1/2 red capsicum, chopped
• 1 carrot, peeled, finely chopped.
• Cut 120 grams broccoli into small flowers.
• 100 grams of sugar peas
• 1/4 Chinese Cabbage (Vonga Bok), finely chopped.
• 150 grams peeled cooked small prawns
• 2 tablespoons mussel chicken style liquid stock
• 4 green peels, finely chopped.
• 2 1/2 tablespoons soy sauce
• Fresh coriander, to garnish
• Select all components.

Place the hooked noodles in a large bowl, add boiling water to cover and let stand for 2 minutes. Take it out and keep it warm.

Step 2

Heat a frying pan or large skillet over high heat. Add 2 teaspoons peanut oil and wrap around the wok to coat. Add the beaten eggs and rotate the pan again to make the omelette. Cook for 1-2 minutes or until set. Use a fork to fold the omelette into a roll. Remove from wok. Cut into thin strips and set aside.

Step 3

Put the remaining peanut oil in the pan and heat over medium heat. Add garlic, ginger and pepper and stir constantly for 1 minute or until fragrant. Add the chicken and add the sharp anasnap peas and toss continuously for another 2 to 3 minutes.

Step 4

Add the cabbage and prawns and toss to combine. Add the stock or water, cover the pan or pan and cook for 2-3 minutes, toss occasionally and add more stock or water if necessary to prevent the vegetables from sticking to the bottom. Add the noodles, green shawls and soy sauce and toss to combine. Serve immediately, sprinkled with egg shells and coriander leaves.