This version tends to have more ingredients than the traditional Chinese version.
Mix the chicken with
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, and finely shred the caps into thin strips.
Blanch the noodles in a pot of salted boiling water. Drain well and separate the noodles on a tray to cool.
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, deep-fry the noodles until they are brown and crispy. Remove with a slotted spoon and drain well on kitchen paper. Pour off all but
Transfer the fried noodles to a large platter.
Reheat the wok with the oil and, when it is hot, add the garlic and stir-fry for 10 seconds. Dump in the chicken and stir-fry for another 2 minutes. Then toss in the celery, mushrooms, water chestnuts, mangetouts and spring onions and stir-fry for 1 minute. Pour in
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