Noodles is one of the best way to use up leftovers. With several bunches of mung bean noodles left and needing a quick Thursday evening dinner fix, I quickly stir fried it with some chicken, cabbage and eggs. Oh, I cannot forget the super spicy chilli sambal that Grandma bought for us can I?
Stir Fried Chicken, Cabbage and Eggs with Mung Bean Noodles
2 small bunches of Mung Bean noodles
300grams of chicken meat (I used chicken breast here)
1-2 cups of chopped cabbage
2-3 tablespoons of oyster sauce
1 tsp of sugar
1 tablespoon of soya sauce
2 tsp of sesame oil
chinese wine-1/4 cup
Soak noodles in warm water for a few minutes. Heat wok till very hot. Quickly saute chicken till nearly done and add cabbage. Fry up the noodles and give it a good toss. Add all the sauces and chinese wine and continue the fry up. Do a taste test and adjust seasoning accordingly. Serve with fried shallots and a good tsp of the hot spicy sambal!
Another dish for my friends from Presto Pasta!
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