Pasta, Noodles and Rice Recipes - Fried Noodles with Chicken, Seafood and Vegetables Recipe

Ingredients

Serve 4

• 4 tablespoons vegetable oil

• 2 garlic cloves, crushed

• 125 g/4 oz medium-sized egg noodles, soaked and drained

• 2 teaspoons dark soy sauce

• 125 g/4 oz mixed sliced chicken breast, prepared squid and cooked peeled prawns

• 1/2 teaspoon pepper

• 2 tablespoons Thai fish sauce

• 125 g/4 oz mixed shredded cabbage and broccoli florets

• 300 ml/1/2 pint Chicken Stock

• 1 tablespoon corn flour

• 2 tablespoons water

• 1 tablespoon salted soy bean flavoring

• 2 tablespoons sugar

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Method:

1. Heat half of the oil in a wok or large frying pan, add half of the garlic and stir-fry for 1 minute until golden.

2. Add the noodles and soy sauce, and cook for 3-5 minutes, stirring. Transfer to a serving dish and keep warm.

3. Heat the remaining oil in the wok or pan and stir-fry the rest of the garlic for 1 minute until golden.

4. Add the chicken breast, squid and prawn mixture, pepper and fish sauce, and stir-fry for 5 minutes. Add the shredded cabbage and broccoli florets and stir-fry for 3 minutes.

5. Stir in the stock. Mix the corn flour with the measured water and stir into the wok or pan. Add the soy bean flavoring and sugar and bring to the boil.

6. Lower the heat and cook for 3 minutes, stirring constantly. Pour the thickened sauce over the noodles and serve immediately.