- In China, noodles in soup are far more popular than Fried Noodles. This is a basic recipe which you can adapt by using different ingredients for the’dressing’.
Serves 4
Ingredients:
- 225 gm chicken breast fillet, pork fillet or ready-cooked meat, 3-4 Chinese dried mushrooms soaked, 115 gm sliced bamboo shoots drained, 115 gm spinach leaves, lettuce hearts, 2 spring onions, 350 gm dried egg noodles, 575 ml basic stock, 2 tbsp vegetable oil, 1 tsp salt, half tsp light brown sugar, 1 tbsp light soy sauce, 2tsp Chinese rice wine or dry sherry few drops sesame oil.
Cooking Method:
- Thinly shred the meat. Squeezes dry the mushrooms and discard any hard stalks. Thinly shred the mushrooms, bamboo shoots, greens and spring onions.
- Cook the noodles in boiling water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.
- Bring the stock to the boil and pour over the noodles; keep warm.
- Heat the oil in a preheated wok, add about half of the spring onions and the meat, and stir-fry for about 1 minute.
- Add the mushrooms, bamboo shoots and greens and stir-fry for 1 minute. Add all the seasonings and blend well.
- Pour the ‘dressing’ over the noodles. Garnish with the remaining spring onions and serve.