I love noodles,and this is a take on the most popular Chinese dish taken to the west.
500 grams Of Chicken Breasts/Legs/Thigh
*To remove the meat from the bone, make an incision into the top part of the leg/thigh and move the knife all the way down, cutting until you reach the tendons. Continue the method until all the meat is cut from the bone. Cut the meat away, and cut the flesh into chunks. Continue this with the other pieces of meat.
A piece of Ginger-Around the size of a matchbox
3 Small Spring Onions chopped
2 Cloves of Crushed Garlic
A Tablespoon each of Light and Dark Soy Sauce-You may need more to taste.
1 Packet of Preserved Vegetables(Needle Mushrooms)-These can be bought from a Chinese Store.
1 Packet of Bean Sprouts
1 Packet of Thin Egg Noodles
A Few Dashes of Sesame Oil
Chop the chicken into chunks, and wash both the spring onions and meat. Drain them, and add grated
ginger and the two soy sauces. With two hands, mix the seasonings and chicken together.
Leave to marinade for a few hours or even better, overnight for the flavours to develop.
Heat a wok, and some cooking oil. Fry the chicken, and then after 10 minutes on a medium heat, add a splash of water, and leave to simmer for a few minutes.
Meanwhile, boil the noodles according to packet instructions, and wash the beansprouts.
Add the beansprouts to the wok and turn up the heat. Add the sesame oil and a little more cooking oil. The noodles should have been cooked, so drain and add to the wok, turning and frying the noodles. Add seasoning as necessary, and cook for 3 minutes. Serve hot, with this dish as a side dish, with other dishes like, Egg Fried Rice, Spare Ribs with sauce, Salt and Pepper Squid, and Char Siu Steamed Buns. Enjoy!