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Soya Chicken with Egg Noodles

by kookies (follow)
Dinner (2274)      Lunch (1798)      Chicken (692)      Asian (483)      Noodles (69)     
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 1 serving


1 chicken breast/thigh
1 tablespoon oil
3 tablespoon light soya sauce
2 tablespoon oyster sauce
1 teaspoon sugar

Mushroom Stew
1 whole shitake mushroom soaked in water sliced
Water from soaking mushroom
1 tablespoon oil
1 clove garlic
1 teaspoon corn flour

1-2 bundles dried egg noodles (depends on sizes of bundles)
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 tablespoon garlic oil
1 teaspoon birdís eye chili sliced
2 teaspoon spring onions sliced (keep half for garnishing)
1 dash white pepper

Marinate chicken with the sauces and leave it aside for 10 minutes.
Pan fry chicken on both sides. Leave it too cool before cutting it up into slices.
Do not wash fry pan and retain juices from the cooked chicken.
On another fry pan, fry the garlic in oil.
Add mushrooms in when garlic is fragrant and fry till mushrooms are cooked.
Add cornstarch into mushroom water, mix well and then add mixture to the mushrooms.
Take off heat when the mushroom stew becomes thicker.
Cook egg noodles according to packet instructions.
In another bowl, add in all the other ingredients for noodle dressing and mix well.
Toss cooked egg noodles into fry pan that had the cooked chicken juices and transfer it to bowl with rest of the noodles dressing.
Add mushroom stew and sliced chicken on top of noodles and garnish with spring onions.

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