Noodles With Chicken Eggy Sauce
By: Emily
Published: Saturday, November 13, 2010 - 2:57pm

Ingredients




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

Preparation

1 Marinate chicken with 0.5 tbsp light soy sauce, dark soy sauce, a drop of sesame oil, salt and white pepper. Set aside. 2 Heat pan with some oil and saute garlic, chilli and mushrooms over medium flame until aromatic. 3 Add chicken and carrots to the garlic mixture and saute until the chicken is cooked. 4 Add 4 cups of water and the remaining light & dark soy sauce and cook over high heat until it starts to boil. 5 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. 6 Turn the flame to high, add the cornflour mixture and stir to combine. 7 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. 8 Cook noodles according to packet instructions. 9 Spoon eggy sauce over cooked noodles and serve immediately.