Tuesday, April 20, 2010

Easy Crispy Noodle (Sheng Mian)

Baby FAN loves "Sheng Mian" (Crispy Noodle), so decided to create my own version of it for dinner.
The result, yum yum...they ate the noodle themselves without me having to force it down their throat. Yeh...a definite keeper for me.

Crispy Noodle

Here's the recipe:
Crispy Noodle (Sheng Mian) - serves 4 (2 adult, 2 children)

Crispy Noodle

Ingredients & Directions
  • 2 Crispy Noodles (Fried Mian Sian, already cooked, can buy it at the market dry food stall)
  • 2 cup of chicken stock or vegetable stock
  • 1/2 cup of cream corn
  • 2 chicken tigh (Deboned and cut into bite size)
  • 1 broccoli (cut and chopped into bite size)
  • 1 egg white
  • 1 clove of garlic (chopped and dice)
  • corn flour with water to make a thick sauce
  • 1 tsp oil
  1. Stir fry garlic with oil until fragrant, add in chicken tigh until brown.
  2. Pour chicken stock and cook until chicken is 80% cooked.
  3. Added broccoli and cream corn until broccoli is soft.
  4. Add corn flour and water mixture to slightly thicken the sauce.
  5. Switch off the heat and swirl in the egg white.
  6. Pour sauce over the Crispy Noodles and served hot.
To add more protein to the dish I served the noodles with ready made fish fingers which I cut into bite size pieces for the kids.  Enjoy!

Oh, and I also included a bowl of cream of corn and melon soup (see my next post for the recipe) to go with the noodles...yum yum..

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