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1 packet (400 grams) of egg noodles
350 grams of finely sliced chicken breast
1 green capsicum, sliced
1 red capsicum sliced
1 big leek, sliced
3 chinese mushrooms, soaked in water and then sliced (do not throw away the water in which they are soaked)
OR 1 cup of sliced fresh mushrooms
1/4 cup of soya sauce
1 tablespoon of ginger garlic paste
1 tablespoon of rice vinegar
2 tablespoons of sesame oil, one for marinating and the other to add in the end
6 tablespoons of cooking oil
2 tablespoons of cornstarch mixed in the water which the mushrooms have been soaked
Marinate the chicken in the ginger garlic paste, rice vinegar,sesame oil and soem soya sauce.
Boil lots of water in a pan and add the noodles and take off the heat. Let the noodles soften in the hot water. I take a pair of scissors and cut them so they are easier to eat and handle. Once softened i drain them and put them on a big tray to dry out for about 10 minutes.
Heat 2 tablespoons of oil in a wide wok and put a batch of the cooked noodles in and let them cook on one side till browned and crispy and then turn and let them cook on the other side. Brown all the noodles batch by batch using some more oil untill you have all the noodles browned. Keep them aside. In the same wok add some oil and sautee the chicken on high heat till it turns brown, Drain off and keep aside and let the juices remain in the wok. Add the mushrooms, capsicum , leeks and season with a bit of salt. Stir for a few seconds and then add the noodles and the soya sauce and mix well. Keep on tossing on high heat and then add the cornstarch dissolved in the water and cook till the cornstarch thickens. Check seasoning, add more soya sauce if needed. You can also add some chilli sauce if you like it hot. Sprinkle with sesame oil in the end and serve hot.

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