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
  • 45.0 ml Dark Soy Sauce
  • 10.0 ml Toasted Sesame Oil
  • 2 Chicken Breasts, halved
  • 6.0 g Salt
  • 2.5 g Honey
  • 2.5 g Brown Sugar
  • 30.0 ml Soy Sauce, dark or light depending on taste
  • 3.0 g Freshly Grated Ginger
  • 1 Cloves of Garlic, pressed
  • 7.5 g Black Pepper, ground
  • 5.0 ml Sesame Oil
  • 32.0 g Flour
  • 32.0 g Cornstarch
  • 4.0 g Baking Powder
  • 1 Pinch Salt
  • 150 ml Cold Water
  • 15.0 ml 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.