Fried noodles (For 8-10 persons)
1Kg of noodles (2 packets of 500g)
Salt and pepper to season
6 tablespoons of olive oil
6 cloves of ail
3 tablespoons of sugar
3 large onions
1 sachet of mini chicken sausages (refer photo step 2)
300g of chicken breast
4 medium size carrots
150 g of cabbage
2 bouquets of spring onions (la queue d`oignon)
2 bouquets of chives (la queue d`ail / Ciboulette)
2 cans of mushrooms (refer photo step 5)
2 cans of young baby corn (refer photo step 5)
1 bottle of 250g mushroom/stir fry sauce (refer photo step 11)
Procedure
Step 1 : In your Wok, add your thinly sliced onions, 1 tablespoon of sugar, 2 pinches of salt and pepper, 3 thinly chopped cloves of ail and 2 tablespoons of olive oil. Cook on medium heat while stirring from time to time until it softens (onion slices become somehow translucent).
Step 2: While your onion mixture is softening, slice your chicken breast thinly and prepare your mini chicken sausages !...
Step 3: When your onion mixture has become soft, add your chicken slices as well as your mini chicken sausages together with 3 pinches of salt and 2 pinches of pepper.
Step 4: Stir continuously until your chicken is cooked (opaque white) and your mini chicken sausages have caramelized a bit (dark brown/reddish color). Reserve in a dish (I normally keep same in the wok cover ) and prepare your wok for next step 6.
Step 5: Get your mushroom and young baby corn cans ! Open the cans, wash the mushrooms and young baby corns and slice them thinly (I normally purchase the sliced version of the mushroom to save time..)
Step 6: Add your sliced mushrooms and young baby corn in your wok together with 2 tablespoons of olive oil, 1 tablespoon of sugar, 2 pinches of salt and pepper, 3 thinly chopped cloves of ail and stir fry for about 5 minutes on high heat.
Step 7: While your mushroom and young baby corn is cooking, cut your carrots (peeled and washed) in julienne. You may use your knife to cut in julienne (bigger size julienne) or your favorite julienne tool as in the picture below (smaller size julienne). I personally prefer to use both when I do fried noodles. The big julienne for the visual/crunchiness and the small julienne for the softer taste. Nevertheless you can do as you prefer .. Thinly slice your cabbage, spring onions and chives as well !
Step 8: In your wok containing your mushroom/ young baby corn, add your carrots and your cabbage, 2 pinches of salt and pepper, 1 tablespoon of sugar and 2 tablespoons of olive oil.
Step 9: Eventually add your spring onions together with your chives and on low heat this time, stir stir stir !...
Step 10: Separate half of your veggies and chicken in half and get your noodles !
Step 11: Spread 1 sachet (500g) of your noodle on half of the veggies and chicken mixture and get your mushroom sauce.
Step 12: Spread half of the sauce on your noodles and using a fork, 'tease' (up - down - up or right - left - right quick movement) the noodles to help the sauce to penetrate evenly in the noodles. Use your silicon fork to then mix your noodles with the chicken/ veggies mixture. Repeat the process with the other sachet of noodles and with the remaining (other half) of veggies/ chicken mixture and mushroom sauce.
Step 13: Voila !
Great to eat with honey chicken with roasted almonds !
THANK YOU FOR WATCHING !...
