Chicken and Mushroom Noodles 冬菇雞絲麵

We are noodle lovers and I particularly like the egg noodles in Sydney cos' they don't get soggy when reheated. I can still pack them for lunch the next day. Just make sure the noodles are cooked in less than 2 minutes and rinse them in cold water to stop the cooking. This is an important step to get the wonderfully springy and chewy texture.

I have previously posted a recipe on wonton noodles using the same egg noodles. If you are a fan of dried (kon lou) noodles like me, you will like the chicken and mushroom noodles recipe that I am going to share today. Try it and let me know what you think?

Ingredients
200g egg noodles
1 piece chicken breast
3 Chinese mushrooms, pre-soaked and retain liquid
Half bunch choy sum
4 cloves garlic
Corn starch mixture for thickening
1 tsp cooking oil

Seasonings
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
Dash of pepper
Dash of five spice powder
1 tsp sesame oil
1 tbsp cane sugar
1.5-2 cups water/mushroom liquid

Method
Combine mushrooms, chicken, garlic and all seasonings in a pot and bring to boil. Lower heat and simmer for 15 minutes. Thicken sauce with corn starch solution. Remove chicken and shred into pieces. Set aside.

Blanch vegetable in a pot of boiling water with pinch of salt and oil. Remove and set aside. Add noodles into the same pot of water and cook for one and a half minute. Drain noodles in a colander and rinse in cold water. Dip noodles into a pot of boiling water for a few seconds. Drain well.

Divide noodles into 2 plates and drizzle some sesame oil over them. Top with chicken and vegetable. Pour the sauce and mushrooms all over noodles.

Garnish with spring onions and serve.