Noodle pancake with chicken and ham

Name: Noodle pancake with chicken and ham
Cuisine: China
Ingredients: 250 g/9 oz skinless, boneless chicken breast, cut into strips the same size as the mangetout (below); 250 g/9 oz Chinese cabbage leaves, chopped to the same size as the mangetout; 500 g/1 lb 2 oz egg noodle pancake; 2 tablespoons rice wine, sake or dry sherry; sea salt and freshly ground black pepper; 675 ml/1 pint 3 fl oz chicken stock; a pinch of sea salt; 2 tablespoons light soy sauce; 100 g/3½ oz stringed mangetout; 150 g/5 oz slice good-quality cooked ham (off the bone), cut to the same size as the mangetout; 2 tablespoons vegetable oil; vegetable oil, for stir-frying; 1 tablespoon cornflour; 1 egg white, beaten; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz egg noodle pancake
250

Asia
Europe
China
Italy
Mediterranean
Pasta

Method

Make the noodle pancake and put to one side.
Mix all the ingredients for the marinade in a bowl, then add the chicken pieces, stir well to coat and leave in the fridge for 30-40 minutes.
Heat a wok, add some oil and stir-fry the chicken strips until golden brown, then drain and put to one side.
Add the cabbage and mangetout to the wok and st