Miriam SpiceTraveller

Preparation

1.   Cut chicken into small pieces, the smaller the better, chop all vegetables, cut carrots into thin strips and thinly slice cauliflower florets.

2.   Heat oil in a wok and quickly fry chicken and prawns together with the onions for 2-3 minutes, remove from the wok, add all other vegetables and stir fry for about 4-5 minutes, add fried chicken and prawns and stir fry for another 2-3 minutes.

3.   Cook noddles, drain well and add to the veg and meat stirring all the time.

4.   Mix all sauce ingredients well and pour over the noodles and meat, mix well and cook for couple of minutes. Add extra chicken stock if too dry.

 

Ingredients:

  • 4 chicken thighs
  • 1 cup prawns
  • 1 red pepper
  • a few florets cauliflower
  • 1 small piece of ginger
  • 1 carrot
  • 1/2 cup of bambus
  • 1 small onion
  • cooked noodles

Sauce:

  • 1 onion
  • 200ml chicken stock
  • 3-4 Tbsp soy sauce
  • 1 Tbsp dark sugar
  • 3 Tbsp Oyster sauce
  • 3 Tbsp Chinese rice wine
  • 1 Tbsp cornflour
  • 1 Tbsp ketchup
  • salt to taste