Stir Fry Noodles Recipe

Thinking of a quick dinner,this stir fry noodles is what you looking for. Full of chicken and vegetables with a savory sauce. 

INGREDIENTS 

240 g egg or yellow noodles

180 g rice vermicelli noodles

200 g chicken  thigh fillet slice in small pieces

1 big carrots sliced in strips

 1 small head cabbage

3 cloves garlic minced

3.stalks coriander roots

6 pcs whole pepper corn

3 tbsp light soy sauce

3 tbsp kecap manis 

2 tbsp sweet sauce

1 1/2 tbsp sesame oil

5 pcs shitake mushroom  sliced

Fried onion (see note) to garnish

4 tbsp oil

1/2 cup chicken stock

 Coriander leaves to garnish

Lime or calamansi

METHOD 

1. Soak the rice vermicelli  in warm water for 3 minutes drain and set aside.

2. In a bowl mix all together the soy sauce, sesame oil, kecap manis, sweet sauce and chicken stock then set aside.

3. Using a mortal and pestle pound the garlic, pepper corns and coriander roots make a rough paste. Set aside.

4. In a wok heat the oil and saute the the paste until fragrant then put in the chicken saute for 4 minutes or until no longer pink in color.

5. Add the mushroom saute for 2 minutes add the carrots saute for 3.minutes then add in the rice vermicelli stir well  saute for 2 minutes the n add in the egg noodles stir well.

6. Pour in the sauce mixture and toss then add the spinach and cabbage stir well cook for 5 minutes.

7. Transfer into a serving plate garnish with fried onion and coriander leaves and some lime wedges.

NOTE :  For fried onion, finely sliced 4 shallots then fry it until it turns to golden brown.