Category: Mains
Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
Recipe by Chef Kwanghi Chan.
Ingredients
- Marinade:
Instructions
- Combine the chicken, egg white, corn flour, salt and pepper in a small bowl. Mix well and leave in the refrigerator for at least 20 minutes
- Blanch the noodles for 2 minutes in a large pot of salted boiling water or according to the package instructions. Once cooked, drain well, chill.
- Heat a large non stick frying pan till smoking, then add 1½ tablespoons of oil. Spread the noodles over the surface evenly, turn the heat to low and allow the noodles to turn brown and crispy.
- When the noodles are crispy , gently flip them over and repeat adding more oil if needed. When both sides are crispy, remove the noodles and keep warm or on the plate.
- Heat a wok until it is very hot and add the remaining oil. immediately add the chicken shreds, stirring vigorously to keep them from sticking. When the chicken pieces turn white (this should take 2 minutes) add the bean sprouts, rice wine, soy sauce, oyster sauce, chicken stock, salt and pepper. Bring the mixture to boil and add the cornflour mixture and stir until it thickens to a sauce consistency.
- Pour this over the noodles, garnish with the spring onions and serve immediately.