Chinese Chop Suey

Ingredients:                                                             Servings: 6-8 packs


Egg Noodle - Flour                       800g
             Somolina                          200g
             Eggs                                6-8 no.s
Oil               for frying

For Sauce:
Chicken (shredded , marinated)                2 cup
Carrot, beans, cauliflower, capsicum        14.5 ounce
Babycorn, bamboo shoots, mushroom      12 ounce
Onion, Ginger, Garlic                               1/8 tsp each
Chicken stock                                          1/2 cup
Soy sauce (light)                                       1 tbsp
Salt,Pepper,MSG                                     as needed
Cornflour solution                                     3 tbsp/ as thickened
Vegetable oil                                           2 tbsp

Garnish:
Sunny side egg fried
Spring onion on diamond shape

Methods:
- Prepare the egg noddle by making dough using flour, somolina and eggs. Put it through the pasta machine and make it into noodle shape
- Put it into the boiling water until the noodles are softened. Pour it and drain it. Apply some oil over it and fry it for some time on hot oil until brown in colour. Set aside.
- Marinate the chicken in the rice wine, oyster sauce, corn starch and white pepper for at least 1 hour. After that shallow fry the marinated chicken until it turns white.
- Blanch the carrot, beans, cauliflower and capsicum until half cooked.
- Heat a wok or non-stick skillet over high heat until hot then add vegetable oil/ sunflower oil fry the onion, ginger, garlic and gradually adding the babycorn, bamboo shoots, mushroom, carrot, beans, cauliflower and capsicum.
- Add the fried chicken and fry until cooked. Add the soy sauce and chicken stock. Bring to a boil and allow the sauce to thicken by adding cornflour solution.
- Season with salt, pepper and MSG according to taste and serve with fried sunny side egg over the fried noddles and garnish with spring onion.