I just finished a relaxed and joyful vacation in Hong Kong during
the Christmas holidays. Since I love eating
and enjoy cooking very much, I always spent time on walking around wet markets
and shops which sell cutlery, tableware and cooking utensils in the trip. I like wandering along Shanghai Street in Yau Ma Tei. It is like a centre of
kitchenware. There are some traditional Chinese
kitchenware shops which are selling everything from professional kitchenware
for food and beverage industry to daily use kitchen utensils like Chinese
knifes and chopping boards, bamboo steamers, etc. I bought some items there, one of them is a
pair of long wooden chopsticks for cooking noodles. I will let you know what I had bought and write
a post to introduce more about Shanghai Street in the coming days.
I like cooking and eating healthy food. I use less oil to stir-fry the noodles in this recipe.
I like cooking and eating healthy food. I use less oil to stir-fry the noodles in this recipe.
Preparation time: 5
minutes
Cooking time: 15
minutes
Serve: 2
Ingredients:
l 480g chicken breast fillet (sliced)
l 2 dried egg noodles
l 1 onion (sliced)
l 1 carrot (sliced)
l 40g lettuce (finely sliced)
l 4 baby sweetcorn (sliced)
l 15g bean sprouts
l 1 garlic clove (finely chopped)
l 3 tsp olive oil
l ½ cup water
l 2 spring onion (sliced)
l ¼ tsp salt
Seasoning:
l 1 tsp fish sauce
l ½ tsp brown
sugar
l 1/8 tsp ground black pepper
Sauce:
l 1 tbsp oyster sauce
l ½ tsp sesame
oil
l 1 tbsp dark soy sauce
l 3 tbsp water
Method:
1.
|
Season the chicken fillets with fish sauce, brown sugar and
black pepper.
|
2.
|
Boil water in a saucepan and add salt. Add dried egg noodles over medium heat and
simmer for 3 minutes and use the chopsticks or a fork to stir
occasionally. Drain well.
|
  |
|
3.
|
Heat a non-stick wok or pan over medium heat and add 1 tsp oil. Add garlic and
chicken fillets, then stir-fry for 3 minutes.
Set aside.
|
 |
|
4.
|
In the meantime, add 2 tsp oil into the wok over medium
heat. Add carrot, baby sweetcorn and 2
tbsp water, then stir-fry for 3 minutes. Add onion and chicken fillets into
the wok and continue to stir fry for another 2 minutes. Then add the lettuce and bean sprouts, and pour in half cup
of water. Cover it for 3 minutes.
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 |
|
5.
|
Mix the sauce ingredients well in a small bowl. Pour the sauce into the wok and stir well.
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6.
|
Add the egg noodles into wok and stir fry with all the
ingredients. Mix well and garnish with
spring onion.
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 |
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