Chinese Food Recipes : Free Cantonese Recipe For Noodles with Meat and Vegetables

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Noodles with Meat and Vegetables

Ingredients

375g dry egg noodles
185g chicken meat (shredded)
185g prawns (shelled and deveined)
125g canned bamboo shoots (drained and shredded)
125g carrot, shredded
4 dried mushrooms (soaked and drained; discard stems and shred)
250g mustard greens (cut into 4 inch length; parboil and drain)
2 stalks spring onions (use white part only; slice)
2 slices ginger
2 tablespoons cornstarch blended with 2 tablespoons water
3 cups water
14 tablespoons cooking oil

Seasoning Ingredients

2 tablespoons soy sauce
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
A pinch monosodium glutamate

Method for Cooking Noodles with Meat and Vegetables:

Bring a pot of water to the boil. Add noodles and cook till soft, about 3-4 minutes.
Drain, add 1 tablespoon oil and mix. Divide into 3 portions.
Heat 2 tablespoons oil, add 1 portion noodles, spreading it thinly and evenly in pan. Move pan over fire to prevent noodles from sticking (add more oil if necessary) and cook till golden brown. Flip over and cook the other side.
Repeat procedure with remaining portions of noodles. Dish up.
Heat 6 tablespoons oil and separately stir-fry chicken and prawns till color changes. Remove and drain.
Reheat oil and stir-fry spring onions and ginger till fragrant. Ad bamboo shoots, carrots and mushrooms and stir-fry briefly.
Pour in the water and add seasoning ingredients. Bring to the boil.
Add chicken, prawns and greens. Thicken with cornstarch-paste and stir in 1 tablespoon oil. Dish up over noodles and serve hot.

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Last Updated: 08/01/12