|
|
 |
| Ingredients ( 8 Total ) |
|
- 1 lb chicken meat (skinless & boneless)
- 4 oz cellophane noodles (bean thread)
- 2 spring onions
- 1 Tbsp oi
- 1 Tbsp light soy sauce
- 1 Tbsp fish sauce
- 1/4 tsp ground black pepper
- 1/2 cup water
|
|
|
| |
|
|
|
| |
- Cut chicken meat into large bite-size chunks. Save any chicken bones for soup.
- Put noodles in a large bowl, pour boiling water over and let stand for 10 minutes. Drain and cut noodles into bite-size lengths.
- Cut spring onions into thin slices.
- Heat wok, add oil and swirl to coat inside of wok. Add chicken and spring onions, and stir fry for 3 minutes.
- Add soy sauce, fish sauce, pepper and water. Bring to a boil and simmer for 3 minutes.
- Add noodles. Return to a boil, stirring constantly. Cook for 3 minutes longer.
- Serve hot. May serve
|
|
|
| |
|
|
| |
|
 |
| ( 5 of 8 ) Chicken with Cellophane Noodles Ingredients available from Asianwok.com |
|
|
|
|
|
