Crispy Noodles 201112063 Kim Dong Won ( K )

Ingredients

1 serving of crispy noodles

1 tbsp cooking oil

3 cloves garlic minced

Some of Shrimps

6 slices carrots

1~2 Drop Fish Sources

300 ml chicken (or vegetable) stock

a handful Chinese greens such as bok choy cut to 5 cm lengths

cornstarch solution 2 tbsp cornstarch dissolved in 4 tbsp water

pickled green chilli and red chilli suggested condiment

slices Paprikas

Method

 

1. Place crispy noodles on a wide and slightly deep serving plate. Heat oil in wok. Add garlic and stir fry for about 30 seconds. Add seafood and carrots. Stir-fry briefly, until you see the prawns starting to turn opaque. Drizzle Fish sources along the sides of the wok.
2. Add chicken stock and Garlices slices. When the broth comes to a boil, lower to a simmer and add the greens. Thicken the gravy to desired consistency with cornstarch solution.
3. Ladle hot gravy over the crispy noodles with pickled green chilli and red chilli at the side. Serve immediately.