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Vietnamese noodle bowl
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 7 ozs Egg noodle
- 2 ¼ cups Snap pea
- 2 Tbsps sesame oil
- 2 carrots (julienned)
- ¾ inch fresh ginger (peeled and finely chopped)
- 3 scallions (cut into rings)
- 3 cups Cooked chicken (cut into bite sized pieces)
- 1 Tbsp Fish sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp light soy sauce
Preparation steps
1.
Cook the noodles according to the directions on the packet until al dente. Quench and drain well.
2.
Blanche the mange tout in boiling salt water for about 2 min. Quench, drain well and cut in half diagonally.
3.
Heat the oil in a wok and fry the carrots, ginger and spring onions. Add the noodles and the meat, fry for a few minutes and season with the fish sauce, oyster sauce and soy sauce. Season with pepper and serve.
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