Yield: Serves 4
- 8 oz. (225 g) chicken breast or pork fillet (or ready cooked meat)
- 3 - 4 small Chinese dried mushrooms, soaked
- 4 ounces sliced bamboo shoots, rinsed and drained
- 4 ounces spinach leaves, lettuce hearts, or Chinese leaves
- 2 spring onions, finely shredded
- 1 lb. (450 g.) fresh or 9 oz. (250 g) dried egg noodles
- 1 pint (600 ml) stock (Guide note: 1 Imperial pint = 2.4 cups)
- 2 tablespoons seasoned oil (see note below)
- 1 teaspoon salt
- 1/2 teaspoon soft brown sugar
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese rice wine
- a few drops of sesame oil
2. Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.
3. Bring the stock to the boil and pour over the noodles; keep warm.
4. Heat the oil in a pre-heated wok, add about half the spring onions and all the meat, stir-fry for about 1 minute.
5. Now add the vegetables (mushrooms and greens), stir-fry for another minute. Add all the seasonings and blend well.
6. Pour the "dressing" over the noodles, garnish with the remaining spring onions and serve.
*Seasoned Oil - This is simply oil that has been seasoned with fresh ginger to remove the raw taste. Deh-ta Hsuing recommends using 2 - 3 slices of fresh ginger per 600 ml of oil, and cooking in a preheated wok over high heat until the ginger turns to dark brown. Cool, store, and use the oil in cooking until it used up or starts to go rancid.
Recipe reprinted with permission from Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home.
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