Egg Noodles with Thick Gravy Sauce
AuthorNok UnphonCategoryChineseThe secret to this dish is in the noodles. Thin, al dente, aromatic, crisp, but not deep fried. Below is the cooking technique to make the perfect noodles. Apart from the noodles, the thick gravy sauce, of course, also plays a significant role in making this dish an absolute winner!
Steam the noodles for 7 minutes. Remove from the heat and rinse the noodles thoroughly with hot water. Drain the water. Let it cool down to room temperature.
Heat 1Tbsp cooking oil in a wok or a pan. Transfer the noodles to the wok. Fry at medium heat for 5 minutes. Flip the noodles and fry for another 5 minutes. Remove from the pan. Transfer the noodles to a serving dish.
Boil the mushrooms in a boiling water. Add a pinch of salt and boil at medium heat for 15 minutes. Drain the water. Leave aside.
Mix the chicken and seasoning powder together in a clean bowl. Rub the chicken with fingers for a few minutes. Leave the chicken marinate for 10-15 minutes.
Heat 1Tbsp cooking oil in a pan. Add the chicken and fry at medium heat until the chicken is completely cooked. Add the mushrooms and stir fry for 5-8 minutes. Add oyster sauce and stir fry for 5 minutes. Add leek and a cup of boiled water. Stir fry for a few minutes.
Mix potato starch with cold water in a clean bowl to make a slurry (thin paste). Add the slurry to the pan and stir as you go along until the sauce is thick enough. Let it simmer for a few minutes. Remove from the heat. Pour the sauce in the noodles dish. Serve while hot. You can season the dish with Worcestershire Sauce.
Ingredients
Directions
The secret to this dish is in the noodles. Thin, al dente, aromatic, crisp, but not deep fried. Below is the cooking technique to make the perfect noodles. Apart from the noodles, the thick gravy sauce, of course, also plays a significant role in making this dish an absolute winner!
Steam the noodles for 7 minutes. Remove from the heat and rinse the noodles thoroughly with hot water. Drain the water. Let it cool down to room temperature.
Heat 1Tbsp cooking oil in a wok or a pan. Transfer the noodles to the wok. Fry at medium heat for 5 minutes. Flip the noodles and fry for another 5 minutes. Remove from the pan. Transfer the noodles to a serving dish.
Boil the mushrooms in a boiling water. Add a pinch of salt and boil at medium heat for 15 minutes. Drain the water. Leave aside.
Mix the chicken and seasoning powder together in a clean bowl. Rub the chicken with fingers for a few minutes. Leave the chicken marinate for 10-15 minutes.
Heat 1Tbsp cooking oil in a pan. Add the chicken and fry at medium heat until the chicken is completely cooked. Add the mushrooms and stir fry for 5-8 minutes. Add oyster sauce and stir fry for 5 minutes. Add leek and a cup of boiled water. Stir fry for a few minutes.
Mix potato starch with cold water in a clean bowl to make a slurry (thin paste). Add the slurry to the pan and stir as you go along until the sauce is thick enough. Let it simmer for a few minutes. Remove from the heat. Pour the sauce in the noodles dish. Serve while hot. You can season the dish with Worcestershire Sauce.