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Chinese   -   Yifu Noodles With Chicken And Bean Sprouts   adapted from Cantonese Chinese Cooking by Margaret Leeming

Description
Ingredients
  • 2 Large Chicken Breast -- Chopped
  • 4 Medium Shiitake Mushrooms -- Chopped
  • 8 Ounces Round Dried Noodles -- Or Yifu
  • Oil -- For Frying
  • 1 Bunch Scallion -- Chopped
  • 1 Teaspoon Ginger -- Chopped
  • 4 Ounces Ham -- Chopped
  • 1 Medium Green Pepper -- Chopped
  • 4 Ounces Bean Sprouts
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Rice Wine
  • 1/2 Teaspoon Soy Sauce
  • 1/2 Teaspoon Cornstarch
  • 1 Cup Chicken Stock
  • 1 Tablespoon Rice Wine
  • 1/2 Teaspoon Cornstarch
Directions Mix together rice wine, soy sauce, and cornstarch. Marinate chicken in mixture for 30 minutes. Mix together, chicken stock, rice wine and cornstarch. Cook noodles as directed and divide into 4 bowls. Saute onion and ginger in oil for 2 minutes. Add chicken and ham. Saute for 2 minutes. Add mushrooms, green pepper and bean sprouts. Saute for 3 minutes. Add chicken stock mixture. Bring to boil and simmer for 2 minutes. Spoon over noodles and serve.
Serves 4
Time to Make 0:00



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