Posted by Vivian in
Noodles
I couldn't believe it the first time I came across this recipe that this is actually a Thai dish, because there is not a single hint of spices that we often see in Thai cuisine. My guess is that this could be more Thai-Chinese. In any case, the taste isn't too bad... good enough to make me want to attempt it more than once.
Instead of spring onion which is what was called for in the original recipe, I replaced it with spinach just so to introduce more dietary fibre to the dish. And because I wasn't sure if the children will take to the taste, I added in mushrooms. Anything with mushroom is always an incentive to make them want to give it a try.
Ingredients:
- 2 cups uncooked macaroni
- 300gm chicken meat (sliced)
- 1/2 head onion (sliced)
- 100gm spinach (cut into 1 inch long)
- 10 button mushrooms (sliced)
- 2 tomatoes (sliced)
- 2 eggs
- 3 tablespoon oyster sauce
- 3 tablespoon light soya sauce
- 2 tablespoon sugar
- 3 tablespoon ketchup
Preparation:
- Pre-cook the macaroni. Drain and set aside.
- Heat oil in wok on medium heat. Add sliced onion and fry until fragrant.
- Stir-fry the chicken and season with oyster sauce, light soya sauce, sugar until the chicken is cooked.
- Add in mushroom and mix.
- Make room for eggs in the middle of the wok, scramble with spatula and spread the egg in a thin layer.
- When the egg sets, turn to the other side and mix well with chicken.
- Add in spinach and tomatoes and stir-fry quickly.
- Add in macaroni and mix thoroughly.
Number of Servings: 4
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