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Chicken, Ham And Shrimp Recipe
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Category : noodles |
Style : stir-fry | Serve : 4 - 6 |
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Ingredients |
| 300 g |
Dried egg noodle |
| 250 g |
Fresh shrimp |
| 200g |
Canned baby corn cobs |
| 150 g |
Chicken breast, cooked |
| 150 g |
Ham, sliced thickly and cut into short fingers |
| 150 g |
Bean sprouts |
| 50 g |
Canned water chestnuts, drained and sliced |
| 2 - 3 cm |
Fresh root ginger, chopped |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Onion, chopped |
| 2 tbsp |
Fish sauce |
| 1 tbsp |
Light soy sauce |
| 1 tbsp |
Cooking oil |
| - |
2 limes cut into wedges |
| - |
Coriander, shredded. |
Method :
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Prepare the dried noodles according to the
instruction on the packet, drain and set aside.
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Heat oil in a wok and fry the garlic, onion and
ginger for approx. 3 minutes or until soft but not colored then add chicken, ham, shrimp,
chestnuts, soy sauce and fish sauce.
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Add noodles and baby corn cobs and stir fry for
5 - 6 minutes then add in the bean sprouts last so it remains crunchy longer and continue
for another minute or so.
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Transfer to a warm serving dish, garnished with
lime wedges and shredded coriander leaves.
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Serves imnediately.
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Asian Melting Pot
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