This is one of most simple recipe in my collection. and this is a recipe with combination of Japanese and Chinese cooking .and this is ideal for dinner.
Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Serving 250 g
Yield 6 to 7 potions
Ingredients
- 1 pak noodles
- 4 Tbs Vegetable oil
- 50 g shallots, peeled and thiny sliced
- 25 g Ginger, peeled and grated
- 4 of garlic, peeled and finely chopped
- 125g Chicken breast, chicken
- 100g peeled prawns
- 100 g Chinese cabbage, shredded
- 100g cashew nuts, chopped
- 2 Egg, lightly beaten
- 3 tsp Curry powder
- 2 tsp Soy sauce
- 1 tbsp Mirin
- 2 Sugar
Handful of bean sprouts - 4 Oyster sauce
- 3 Sesame oil
- 2 Spring onions, finely chopped
Method
- Prepare the noodles according to the packet instructions then refresh in cold water.
- Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.
- Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.
- Add the beaten egg and continue to cook for a further 30 seconds.
- Add the curry powder, soy sauce, mirin, sugar, bean sprouts and noodles to the wok and ensure everything is mixed well heated through.
- Turn off the heat and stir in the oyster sauce and sesame oil.
- Garnish with spring onions.
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