Ø 200 gms noodles
Ø 200 gms chicken
Ø 150 gms cabbage
Ø 60 gms carrots
Ø 60 gms beans
Ø 60 gms mushrooms
Ø 60 gms leeks
Ø 10 gms ginger, garlic
Ø 3 gms ajinomoto
Ø 10 ml soya sauce
Ø 50 gms corn flour
Ø Oil for fry
Ø Salt to taste
Ø 60 gms bamboo shoot
Ø 2 eggs
Ø 60 gms spring onions
Ø 60 gms onions
Parboil the noodles in salted water and a little oil. Heat oil and pour the beaten egg to make a flat omlet remove and keep aside. Cool and cut julienne (small thin strips). Reheat the pan and fry the chopped garlic, sliced leeks, shredded bamboo shoots, cabbage, mushrooms, onions and spring onion, carrots and beans. Cut the chicken into julienne style and cook it for a few minutes. Add the stock and thicken the sauce with the mixture of corn flour and water of corn flour and water. In another frying pan deep fry the cooked noodle till it is golden brown remove and arrange it in a serving dish.
