Fried Noodles

Serves: 3

main chicken asian noodles

Ingredients

  • 250 g Quick Cooking Noodles/Mie Noodles
  • 1 Leek
  • 1 Pinch of Glutamate
  • 200 g fresh mung bean sprouts
  • 2 Carrots
  • 2 Eggs
  • 1 Vegetable onion
  • 3 tbsp Dark Soy Sauce
  • 2 tsp Toasted Sesame Oil
  • 2 Chicken Breasts, halved
  • 1 tsp Salt
  • 1 tsp Honey
  • 1 tsp Brown Sugar
  • 2 tbsp Soy Sauce, dark or light depending on taste
  • 0.5 tbsp Freshly Grated Ginger
  • 1 Cloves of Garlic, pressed
  • 1 tbsp Black Pepper, ground
  • 1 tsp Sesame Oil
  • 4 tbsp Flour
  • 4 tbsp Cornstarch
  • 1 tsp Baking Powder
  • 1 Pinch Salt
  • 150 ml Cold Water
  • 1 tbsp Oil

Instructions

  1. Marinate chicken breast slices.
  2. Boil noodles until al dente, rinse, and mix with sesame oil.
  3. Heat a pan very hot with oil, then whisk eggs in.
  4. Stir constantly, add onions, and roast while stirring continuously.
  5. Then add julienned carrots and sliced leeks, optionally bamboo shoots, and roast for about 5 minutes.
  6. Add noodles and mix well.
  7. Mix soy sauce with salt and MSG, then mix into the noodles and vegetables.
  8. Strip chicken from marinade, coat with breading, then fry or sauté.