Noodles and chicken broth

Noodles and chicken broth

By
From
Encyclopedia of Food and Cookery
Serves
4

This is one of the simplest Chinese noodle dishes to prepare and one which is as excellent as it is substantial. As a quick lunch dish it cannot be surpassed.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
175g chicken meat, cooked and shredded
60ml light soy sauce
1/4 onion, finely chopped
1/2 teaspoon fresh ginger, grated
60ml chinese wine or dry sherry
250-500ml chicken broth or stock, boiling
250g chinese egg noodles
pinch salt

Method

  1. Heat oil in a wok or deep frying pan. When very hot, add chicken and stir-fry 3–4 minutes.
  2. Add soy sauce, onion, ginger, wine and 250 ml broth or enough to cover noodles completely. When boiling hard, add noodles and salt and cook until done. Serve hot.
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