Chicken with Cellophane Noodles Recipe |
Ingredients: |
500 g chicken meat or 750 g thighs and breasts 125 g cellophane noodles 2 scallions 1 tablespoon oil 2 tablespoons fish sauce 1 tablespoon light soy sauce 1/4 teaspoon ground black pepper 1/2 cup water 2 firm ripe tomatoes 2 white onions Sugar, vinegar, salt, pepper |
Method: Remove skin and bone from chicken thighs or breasts and cut the flesh into large bite-size chunks. Reserve bones for soup. Put noodles in a large bowl, pour boiling water over and allow to stand for 10 minutes, then drain and cut noodles into bite-size lengths. Cut scallions into thin slices. Heat a wok, add oil and swirl to coat inside of wok. Add chicken and onions, stir fry for 2 – 3 minutes. Add fish sauce, soy sauce, pepper and water, bring to boil and simmer for 3 minutes. Add noodles, return to the boil, stirring constantly and cook for 3 minutes longer. Serve hot, accompanied by a salad of sliced tomatoes and white onions, dressed with a dash of white vinegar, a sprinkling of sugar, salt and pepper to taste. |
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