Recipe: Yummy Cantonese Noodles with Chicken, Prawns and Vegetables

Recipe: Yummy Cantonese Noodles with Chicken, Prawns and Vegetables Delicious, fresh and tasty.

Cantonese Noodles with Chicken, Prawns and Vegetables. Cantonese Noodles with Chicken, Prawns and Vegetables. Vegetables are quickly stir-fried in oil, some chicken stock is added, then rice noodles are directly cooked in the same pot. It is seasoned with In the end some cooked chicken and prawn tails are added to the dish.

Fulfill you desire, egg noodles with a selection of fresh vegetables and prawns cooked in a sauce of your choice.

Prawns and scallops in garlic sauce with snow peas, red and green peppers.

Cantonese Noodles with Chicken, Prawns and Vegetables instructions.

You can have Cantonese Noodles with Chicken, Prawns and Vegetables using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cantonese Noodles with Chicken, Prawns and Vegetables

1. It’s 3 of garlic cloves, minced.

2. It’s 1 of medium onion sliced.

3. You need 2 cm of ginger, thinly sliced.

4. You need 200 grams of rice noodles.

5. It’s 3 of eggs, lightly beaten.

6. You need 3 tbsp of veg oil.

7. It’s 1/2 tsp of sesame oil.

8. Prepare 1 of chicken stock cube.

9. Prepare 2 tbsp of corn flour.

10. Prepare 3 cups of boiling water.

11. It’s 8 of large prawns, tailed and cleaned.

12. It’s 4 of squid, sliced into rounds.

13. Prepare 1 of chicken breast, sliced.

14. You need 1 of carrot julienne.

15. You need 2 of bok choy, cut into 2 inch pieces and separate the stalks.

16. Prepare 4 of baby corns, halved.

Chow mein noodles are stir-fried with chicken and vegetables in a soy sauce-based marinade in this Cantonese chow mein recipe.

Bring a large stockpot of water to boil.

While the water is boiling, separate the greens from the whites of the scallion.

Made with rice and water, the rice noodles are soaked in hot water to soften before being stir-fried with barbecue pork, eggs, vegetables and sometimes shrimp or chicken.

Cantonese Noodles with Chicken, Prawns and Vegetables step by step

1. Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain its crispness..

2. Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cube. Bring to boil and add salt to taste..

3. Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened..

4. Dissolve the cornflour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick..

5. Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies.

The name Singapore noodles is actually a misnomer, as this dish comes from Hong Kong and does not exist in Singapore!

However, the curry powder seasoning imparts a taste and.

The outer noodles should be golden, inner ones are soft.

Remove noodles and arrange in center of a plate.

You can arrange the bok choy in a circle around the noodles if you like.