Preparation time: 25 minutes
Total cooking time: 20 minutes
Serves 4-6
Ingredients:
1 1/2 teaspoons chilli powder
3 tablespoons cornflour
1 1/2 teaspoons salt
2 tablespoons oil
350 g (12 oz.) chicken fillets, thinly sliced
4 spring onions, thinly sliced
1 carrot, sliced
1 celery stick, thinly sliced
2 tablespoons mirin or sherry
500 g (1lb) Hokkien noodles, gently
pulled apart
2 tablespoons oyster sauce
250 g (8 oz.) baby bok choy, washed, leaves separated
Directions:
1. Combine the chilli powder, the cornflour and salt and mix them well. Then heat the oil in a wok over very high heat. Coat all the chicken strips in the cornflour mix and stir-fry it in small batches for about 3 minutes for each batch, or until it becomes golden. Drain on paper towels and then remove the chicken from the wok.
2. Reheat the wok over kind of medium heat. Add the spring onion, the carrot and the celery and stir-fry them for about 1 minute. Add the mirin and all the noodles, in the mean time tossing well until all the vegetables have softened.
3. Add the oyster sauce and 2 tablespoons of water; cover it and steam for about 2 to 4 minutes, or until all the noodles are tender.
4. Add all the chicken and the bok choy and toss them well. Cover and steam for about 30 seconds. Serve it immediately.
Nutrition Value:
Protein 15 g; Fat 9 g;
Carbohydrate 30 g;
Dietary Fibre 3 g;
Cholesterol 40mg;
Energy 1165kJ (275cal)
Total cooking time: 20 minutes
Serves 4-6
Ingredients:
1 1/2 teaspoons chilli powder
3 tablespoons cornflour
1 1/2 teaspoons salt
2 tablespoons oil
350 g (12 oz.) chicken fillets, thinly sliced
4 spring onions, thinly sliced
1 carrot, sliced
1 celery stick, thinly sliced
2 tablespoons mirin or sherry
500 g (1lb) Hokkien noodles, gently
pulled apart
2 tablespoons oyster sauce
250 g (8 oz.) baby bok choy, washed, leaves separated
Directions:
1. Combine the chilli powder, the cornflour and salt and mix them well. Then heat the oil in a wok over very high heat. Coat all the chicken strips in the cornflour mix and stir-fry it in small batches for about 3 minutes for each batch, or until it becomes golden. Drain on paper towels and then remove the chicken from the wok.
2. Reheat the wok over kind of medium heat. Add the spring onion, the carrot and the celery and stir-fry them for about 1 minute. Add the mirin and all the noodles, in the mean time tossing well until all the vegetables have softened.
3. Add the oyster sauce and 2 tablespoons of water; cover it and steam for about 2 to 4 minutes, or until all the noodles are tender.
4. Add all the chicken and the bok choy and toss them well. Cover and steam for about 30 seconds. Serve it immediately.
Nutrition Value:
Protein 15 g; Fat 9 g;
Carbohydrate 30 g;
Dietary Fibre 3 g;
Cholesterol 40mg;
Energy 1165kJ (275cal)
Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more information you can visit: [http://rotisseriechickenrecipe.info/]
Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
Article Source: http://EzineArticles.com/?expert=Shirley_M._Duran Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!
Article Source: http://EzineArticles.com/3780383
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