Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cantonese noodles with chicken, prawns and vegetables. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Cantonese Noodles with Chicken, Prawns and Vegetables is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cantonese Noodles with Chicken, Prawns and Vegetables is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have cantonese noodles with chicken, prawns and vegetables using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese Noodles with Chicken, Prawns and Vegetables:
- Prepare 3 garlic cloves, minced
- Get 1 medium onion sliced
- Prepare 2 cm ginger, thinly sliced
- Prepare 200 grams rice noodles
- Get 3 eggs, lightly beaten
- Prepare 3 tbsp veg oil
- Get 1/2 tsp sesame oil
- Prepare 1 chicken stock cube
- Prepare 2 tbsp corn flour
- Get 3 cups boiling water
- Prepare 8 large prawns, tailed and cleaned
- Prepare 4 squid, sliced into rounds
- Prepare 1 chicken breast, sliced
- Take 1 carrot julienne
- Make ready 2 bok choy, cut into 2 inch pieces and separate the stalks
- Get 4 baby corns, halved
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Steps to make Cantonese Noodles with Chicken, Prawns and Vegetables:
- Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain it's crispness.
- Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cube. Bring to boil and add salt to taste.
- Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened.
- Dissolve the cornflour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick.
- Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies
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