550 g cooked egg noodles
groundnut oil
3 chopped cloves of garlic
2 tsp grated root ginger
175 ml oil
100 g strips of fillet of pork
100 g strips of breast of chicken
175 g sliced abalone
125 g shredded Chinese cabbage
125 g bean sprouts
200 g bamboo shoots
150 g chopped spring onions
725 ml boiling chicken stock
little arrowroot
groundnut oil
3 chopped cloves of garlic
2 tsp grated root ginger
175 ml oil
100 g strips of fillet of pork
100 g strips of breast of chicken
175 g sliced abalone
125 g shredded Chinese cabbage
125 g bean sprouts
200 g bamboo shoots
150 g chopped spring onions
725 ml boiling chicken stock
little arrowroot
method
1. Golden deep fry 550 g cooked egg noodles in groundnut oil, drain well and retain.
2. Fry 3 chopped cloves of garlic, and 2 tsp grated root ginger in a wok in 175 ml oil, then add and stir-fry 100 g each of strips of fillet of pork and breast of chicken, 175 g sliced abalone, 125 g each of shredded Chinese cabbage and bean sprouts, 200 g bamboo shoots, and 150 g chopped spring onions.
3. Moisten with 725 ml boiling chicken stock previously thickened with a little arrowroot and cook for 3 minutes.
4. Place the noodles in a serving dish, cover with the meat and vegetables and serve immediately.
2. Fry 3 chopped cloves of garlic, and 2 tsp grated root ginger in a wok in 175 ml oil, then add and stir-fry 100 g each of strips of fillet of pork and breast of chicken, 175 g sliced abalone, 125 g each of shredded Chinese cabbage and bean sprouts, 200 g bamboo shoots, and 150 g chopped spring onions.
3. Moisten with 725 ml boiling chicken stock previously thickened with a little arrowroot and cook for 3 minutes.
4. Place the noodles in a serving dish, cover with the meat and vegetables and serve immediately.
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