Kaukswe kyaw

Kaukswe kyaw

Mixed fried noodles with chicken

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g egg noodles
125ml oil
4-5 dried shiitake mushrooms
5 onions, chopped
5 garlic cloves, chopped
500g chicken breast or thigh fillets, thinly sliced
1 chicken liver, thinly sliced
1 chicken gizzard, parboiled, thinly sliced
2 tablespoons light soy sauce
1/2 cabbage, shredded
1/4 white chinese cabbage, shredded
2 celery sticks, finely chopped
6 spring onions, thinly sliced
4 eggs, lightly beaten

Method

  1. Soak the noodles then drain. Cook the noodles in a saucepan of boiling water until tender, then drain. Spread the noodles on a large dish or tray. Pour 2 tablespoons of the oil over the top and toss gently to coat — this stops the noodles sticking to each other.
  2. Soak the mushrooms in hot water for 20–30 minutes, then drain, cut off and discard the stems and thinly slice the caps.
  3. Heat the remaining oil in a wok or large heavy-based frying pan over medium heat. Add the onion and garlic and cook until soft. Add the chicken meat, liver and gizzard and stir-fry until lightly brown on all sides, then add the soy sauce, cover, and simmer gently until the meat is tender. Add the cabbages, celery, mushroom and spring onion and continue to stir-fry until the vegetables are tender. Remove from the wok and set aside.
  4. Put the noodles in the wok and toss gently for 3 minutes, then remove. In the same wok, scramble the egg, adding a little oil if necessary. Season with salt and freshly ground black pepper, to taste. When ready to serve, spread the noodles in a serving dish, then cover with the meat and vegetables. Garnish with the scrambled egg. Serve hot or cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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