Noodles With Chicken Eggy Sauce
8 packages instant ramen noodles
300 grams chicken fillets, diced
1 carrot, diced
A handful of Asian greens or shredded cabbage
2 eggs, lightly beaten
3 dried shitake mushrooms, soaked& soften& diced
4 garlic cloves, minced
1/2 fresh chilli, minced
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon sesame oil
Some white pepper
Salt& sugar to taste
3 cups tbsp cornflour mix with ¼ of water
4 cups of water
Marinate chicken with 0.5 tbsp light soy sauce, dark soy sauce, a drop of sesame oil, salt and white pepper. Set aside.
Heat pan with some oil and saute garlic, chilli and mushrooms over medium flame until aromatic.
Add chicken and carrots to the garlic mixture and saute until the chicken is cooked.
Add 4 cups of water and the remaining light & dark soy sauce and cook over high heat until it starts to boil.
Check the taste and season (with salt & sugar) as required. Turn the heat to low, lid on and simmer on low heat for 10 minutes.
Turn the flame to high, add the cornflour mixture and stir to combine.
When the sauce thickens, drizzle the beaten eggs, sesame oil and white pepper into the sauce the stir gently. Put back the lid and set aside.
Cook noodles according to packet instructions.
Spoon eggy sauce over cooked noodles and serve immediately.