History
Noodles have been eaten in China since more than 4000 years. The oldest found were long, thin and made from millet. Later on Chinese started to eat wheat and rice noodles, mostly in northern and southern china respectively.In Chinese tradition they symbolize longevity and they are never cut.
Ingredients
− 500gr noodles
− 1 clove garlic
− 2 chicken breasts
− 200gr prawns
− half pak choi or green cabbage
− 1 large carrot
− 1 onion
− salt
− light soy sauce
− chili sauce/oil
− cornflour
− sherry
Preparation
Slice the chicken in strips and marinade in a mixture of sherry, light soy sauce and cornflour in equal parts (around 1 tbsp) for one hour.
Add half a cup of water with half a chicken stock cube, 1 tsp of light soy sauce, chili olive oil, sugar and 2 tsp of cornflower.
Cook the noodles and drain. Fry the thinly cut garlic and chicken on a wok until the chicken is nearly cooked. Add the prawn to the center and cook to completion. Set aside.
Stir fry the sliced pak choi in chili oil, add the sliced carrot and onion. When done, add some salt and set aside.
Stir fry the noodles with chili oil and 1 tbsp of light soy sauce. Add the chicken, prawn and vegetables to the wok. Stir the sauce and add to the wok, stirring until the sauce thickens.
Serve immediately.
