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| Product(s) Used for this Recipe |
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Rainbow Oriental Tossed Noodle |
| Ingredients |
A) 150g Chicken Thigh (cut to shreds), 1/2 tsp Sugar, a dash of Pepper, 1 tsp Light Soya Sauce, 1 tsp Sesame Oil, 1 TBS Water & 1 tsp Potato Starch.
B) 80g Goboh (Burdock Root) strips, to be soaked in water added with 1 TBS Vinegar, rinse before cooking. 80g Carrot (cut to match-stick sized), 1 TBS Black Fungus (soak in water till puffed up, remove hard part, cut to shreds) 1 TBS Sesame Oil, 1 TBS Oyster Sauce 2 cups Swanson Clear Chicken Broth taken (C).
C)1 box Swanson Clear Chicken Broth (1 litre sized), 2 stalks Spring Onion (cut to sections), 1 packet Egg Noodle (190g)
D)Sauce for tossing Egg Noodle:
1 TBS thick Dark Soya Sauce, 1 TBS Light Soya Sauce, 1 TBS Oyster Sauce, 1 TBS Chillie Oil.
E) For Garnishing:
Some Red Chillies (cut to shreds), 3 pieces Pickled Leek Bulbs cut to shreds and 1 TBS Pickled Ginger shreds. 70g Lettuce Leaves (cut to shreds), 2 TBS Golden Shallot Flakes.
tsp = teaspoon, TBS = Tablespoon
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| Cooking Detail |
| For 6 servings |
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| Methods |
1) Bring (C) 1 litre Swanson Clear Chicken Broth to a rapid boil. Soak in Egg Noodle with Spring Onion sections from (C) till Noodle is limp but still al-dente. Drain & set aside.
2) While soaking Noodle, season (A) chicken with all ingredients from (A). Heat up 1 TBS Sesame Oil from (B) and stir fry chicken till cooked. Add in Goboh strips and Black Fungus, Carrot, add in 1 TBS Oyster Sauce and 2 cups Swanson Clear Chicken Broth from (C).
3) Bring to boil for 5 minutes.
4) In a big platter, add in (D) ingredients and toss with cooked noodle. Pour chicken mixture from step (2) over.
5) Garnish with (E) ingredients and ready to serve.
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