Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cantonese noodles with chicken, prawns and vegetables. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cantonese Noodles with Chicken, Prawns and Vegetables is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Cantonese Noodles with Chicken, Prawns and Vegetables is something which I have loved my whole life. They are nice and they look fantastic.
I thank you all my dedicated subscribers and viewers. Without your helps, this would not be made. Fry until the prawns and chicken are cooked and pour in the chicken stock.
To begin with this recipe, we must first prepare a few components. You can cook 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
- Take 2 cm ginger, thinly sliced
- Make ready 200 grams rice noodles
- Take 3 eggs, lightly beaten
- Get 3 tbsp veg oil
- Make ready 1/2 tsp sesame oil
- Get 1 chicken stock cube
- Take 2 tbsp corn flour
- Take 3 cups boiling water
- Take 8 large prawns, tailed and cleaned
- Prepare 4 squid, sliced into rounds
- Take 1 chicken breast, sliced
- Get 1 carrot julienne
- Take 2 bok choy, cut into 2 inch pieces and separate the stalks
- Prepare 4 baby corns, halved
Egg noodles with prawn, beef, pork and chicken served with fresh and crispy vegetables in an oyster sauce. Red Lentils,Chicken, vegetables and **Udon Noodle SoupI Like to Bake and Cook. This noodle dish in a silky egg-based sauce hits all the right notes. The smooth velvety sauce is good on almost everything from the smoky pan fried noodles to the seafood or meat and vegetables.
Instructions 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
I hope you get to try this Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) recipe soon. With chicken, prawns, vegetables and the signature egg ribbons, it's pretty fully loaded! They're commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!) ··· Vegetable Chicken Noodle Noodles Instant Vegetable Cari Chicken Flavour Soup Special Instant Noodle Japan Style Top Rated Instant Ramen. The top countries of suppliers are. Stir-fried rice noodles with dried tofu, egg, bean sprouts, diced.
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