Recipe thanks to Zap 2 Restaurant
Ingredients
- 500 g thin grain noodles (drenched in water until noodles turn soft roughly 2-3 hrs)
- 2 tbsp . vegetable oil
- 2 eggs
- 400 gms thinly sliced skinless chicken white meat meat (marinated by 50 percent tbsp . vegetable oil, 2 tbsp . light soy sauce and 1 tbsp . white-colored sugar)
- 6 black tiger prawns (skinned, de veined and de-headed)
- 2 pieces fried firm tofu, sliced
- 1 1/2 cups chicken stock
- 3 tbsp . soy sauce
- 3 tbsp . white-colored sugar
- 2 tbsp . white-colored vinegar
- 1 tbsp . dark soy sauce
- 2 cups bean sprouts
- 1/4 cup chives (decline in 1 " lengths)
- 2 tbsp . roasted peanuts
- 4 lemon wedges
Method
Boil water inside a pot, and blanch sliced chicken white meat and black tiger prawns until they're cooked. Remove in the heat and transfer chicken white meat and black tiger prawns to some bowl.
Heat two tablespoons of vegetable oil inside a pan, crack the eggs in to the pan and fry until eggs are cooked.
Add chicken, prawns, tofu, and noodles.
Add chicken stock to create noodles turn soft and stirring.
Add some soy sauce, sugar, white-colored vinegar, and dark soy sauce. Stir and blend along with the noodles.
Add bean sprouts, chives, and roasted peanuts, and stirring and blend along with the noodles.
For Everyone
Transfer to some serving dish and sprinkle with roasted peanuts, bean sprouts, and lemon halved quietly.
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