Fried Noddles with Chicken

Rumbai 20 November 1996
RWC Cooking Demonstration by Erry Safri

In general, noodles are more popular in northern and eastern Chinese, than in other parts of the country. Noodles make a popular snack in Chinese tea houses.

SERVED 4

500g long live noodles
250g peeled, uncooked shrimp
10 fish balls (sliced)
10 meat balls (sliced)
2 chicken breast meat (sliced)
2 eggs (beat eggs lightly in a bowl)
2 stalk Chinese cabbage (sliced 3 cm)
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper blended
1 tablespoon water
6 tablespoon vegetable oil

Seasoning ingredients

3-4 tablespoon soy sauce
2 tablespoon fish gravy
1/2 teaspoon monosodium glutamate (optional)

1. Heat the oil in the wok and add the eggs. Stir-fry for a few minutes (remove)
2. Heat remaining oil and add the chicken. Stir-fry for 2-3 minutes (remove)
3. Add oil (if necessary) stir in blended mixture till a smooth gravy.
4. Add a shrimp, meat balls, fish ball seasoning and dish up

SERVED HOT

TIME

Preparing takes about 15 minutes.
Cooking takes 8-10 minutes.

VARIATION

Meat may be used instead of the chicken.

BUYING GUIDE

• Noodles, fish ball, soy sauce, fish gravy are available in Chinese Market (Pasar Bawah)
• Meat ball and Chinese cabbage in Commissary

Mie Goreng