This is the basic and probably one of the most popular of the Chinese noodle dishes.
4 - 6 servings
1/2 kg (1 lb) Egg noodles or spaghetti
225 g (8 oz) French (green) beans
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Medium onion, thinly sliced
1 Garlic clove, crushed
125 g (4 oz) Chicken meat, finely shredded
2 Tbs Soy sauce
1 tsp Sugar
1 Tbs Rice wine or dry sherry
1 1/2 Tbs Butter
3 Tbs Chicken stock
1/2 Chicken stock cube, crumbled
1. Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain, set aside and keep hot. Cook the beans in boiling, salted water for 5 minutes. Drain, set aside and keep hot.
2. Heat the oil in a large frying-pan. Add the onion and garlic and fry for 2 minutes, stirring constantly. Add the chicken and stir-fry for 1 minute. Add the beans, soy sauce, sugar and wine or sherry and stir-fry for a further 1 minute. Using a slotted spoon, transfer the bean and chicken mixture to a bowl. Keep hot.
3. Add the butter, stock and stock cube to the oil in the pan. Add the noodles or pasta and fry for 2 minutes, stirring and turning constantly. Add half the bean and chicken mixture. Transfer the mixture to a warmed serving dish, set aside and keep hot.
4. Return the remaining bean and chicken mixture to the frying-pan and increase the heat to high. Fry for 1 minute, stirring constantly, adding more oil or soy sauce to the pan if necessary. Spoon the bean and chicken mixture over the pasta and serve at once.
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