CRISPY NOODLES

CRISPY  NOODLES:

INGREDIENTS:          ( serves 1 )

Oil, for frying

200  g egg noodles

15  g carrots

20  g each, button mushrooms sliced and shredded

                   Chinese cabbage

20  g each, baby corn and onion, cubed

60  g chicken breast, shredded and pre-boiled

30  g shrimps, pre-boiled

30  g chicken balls, cut into medium slices and pre-fried

10  g celery

30  g pineapple chunks

30  g tomato ketchup

20  ml vinegar

20  g cornflour, dissolved in water

METHOD:

• Heat oil in a wok or deep frying pan. Fry egg noodles until they turn golden  (3-4 minutes). Drain oil and arrange on a plate. Set aside.
• Saute vegetables, add all the other ingredients, except cornflour, ketchup and vinegar, and saute for about 1min.
• Add tomato ketchup, vinegar. Bring to a boil and thicken with cornflour solution. Place this sauce on top of crispy noodle plate and serve.