Cantonese Yee Fu Noodles # 11 / 20

By Nanyang Cuisine

http://nanyangcuisine.blogspot.com


Ingredients :

• 1 round crisp deep-fried noodles/yee foo noodles
• 2 cloves garlic, chopped
• 1 large onion, sliced
• 125g chicken meat, shredded
• 125g prawns, shield and deveined
• 4 tablespoons chicken stock
• 1/2 teasppoon salt and pepper to taste
• 90g dried black mushroom, soaked and drained; discard stems and shred
• 5 dessertspoons cooking oil
• 125g Chinese broccoli or spring greens (cut into 10cm pieces)
• 1/2 teaspoon sesame oil
• 1 Tablesppon Osytel sauce
• 1 tablespoon light sauce
• 185g cooked crabmeat, shredded
• 2 eggs, beaten
• a few sprigs coriander leaves
  

Method :

1. Heat 1 dessertspoon oil and make a few thin omelettes with beaten eggs. Remove and cut into strips. Keep aside.
2. Bring a large pot of water to the boil. Scald noodles and drain.
3. Heat remaining oil and lightly brown garlic. Add onion and fry till soft.
4. Add chicken and stir-fry a few seconds, then add prawns. Stir-fry till color begins to change.
5. Pour in stock and season with salt and pepper. Simmer a few seconds.
6. Add mushrooms and green vegetable and simmer 1-2 minutes.
7. Add noodles and toss well to mix. (Add more stock if necessary)
8. Dish up, sprinkle with sesame oil and garnish with omelette-strips, crabmeat and coriander leaves.