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Serves : 4
Preparation time : 20 minutes
Cooking time : 20 minutes
Ingredients :
150g chicken meat, skiined and sliced
11/2 teaspoon salt 1/4 teaspoon ground white pepper
500g fresh yellow noodles
2 tablespoons cooking oil
2 shallots, peeled and minced
700ml fresh chicken stock 1/2 teaspoon dark soy sauce
8 prawns (shrimps), medium-large, eyes and feelers trimmed
20 pieces pre-fried bean curd
150g flowering cabbage
1 spring onion (scallion), chopped
Method :
Season chicken with 1/2 teaspoon salt and pepper and set aside for 15 minutes.
Bring a large saucepan of water to the boil and scald noodles for a few seconds. Drain well and set aside.
Heat oil in a wok and lightly brown shallots and garlic. Add noodles and remaining salt. Fry over high heat for 3-5 minutes or until noodles are half-cooked.
Pour in chicken stock, add dark and light soy sauces and stir well. When stock begins to boil, add chicken, prawns, bean curd and vegetables. Cover and simmer for 5 minutes.
Dish out and serve hot, garnished with chopped spring onion.
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