Chicken with cellophane noodles

Chicken with cellophane noodles

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g chicken thigh and breast fillets
125g cellophane noodles
1 tablespoon oil
2 spring onions, thinly sliced
2 tablespoons fish sauce
1 tablespoon light soy sauce
1/4 teaspoon freshly ground black pepper
2 firm ripe tomatoes
2 white onions
vinegar, to taste
sugar, to taste

Method

  1. Remove the skin from the chicken and cut the flesh into bite-sized pieces.
  2. Soak the noodles in hot water for 20 minutes, then drain well and cut the noodles into bite-sized lengths.
  3. Heat the oil in a wok or large heavy-based frying pan. Add the spring onion and chicken and stir-fry for 2–3 minutes. Add the fish sauce, soy sauce, pepper and 125 ml water, bring to the boil, then reduce the heat to low and simmer for 3 minutes. Add the noodles, bring back to the boil, stirring constantly, and boil for a further 3 minutes. Remove from the heat and serve hot, accompanied by a salad of sliced tomato and sliced white onions, dressed with a dash of white vinegar, a sprinkling of sugar, and season with salt and freshly ground black pepper, to taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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