Ingredients
| quantity |
|
ingredient |
|
step |
|
|
| 320 g |
|
chicken breast, diced into small cubes |
|
2 |
| 7 g |
|
Shiitaki mushrooms, sooked in hot water |
|
2 |
| 45 g |
|
prawns |
|
2 |
| 200 g |
|
Vermicelli or Capelli d'Angeli |
|
2 |
| 170 g |
|
Bok Choi |
|
2 |
| 250 g |
|
Choi sum |
|
2 |
| 22 g |
|
spring onion |
|
2 |
| 10 g |
|
garlic |
|
2 |
| 8 to 10 |
|
water chestnuts, sliced |
|
2 |
| 1 |
|
small red chili, cut in strips |
|
2 |
|
|
light soya sauce |
|
2 |
|
|
cooking oil |
|
2 |
|
|
sesame oil |
|
2 |
|
|
coriander |
|
2 |
Method
Blanch vegies quickly, drain. Cook noodles. Heat oil in wok, stir fry chicken, add spring
onion, then garlic, then the vegetables and shiitaki. Add soya sauce, then the noodles, mix.
Serve in ovenproof dish, sprinkle with coriander and garnish with red chili.
