As the name suggest it’s an American pasta dish. It is most prevalent in New England. The preferred name and recipe varies from region to region. Servings : 4
INGREDIANT :
- 300 grams noodles
- Salt according to taste
- 6 tablespoons oil to deep fry
- 2 tablespoons Corn flour/ corn starch
- 1 inch piece f ginger, chopped
- 3-4 garlic
- 1 medium sliced onion
- 400 grams boneless chicken, cut into thin strips
- 1 medium carrot, cut into thin strips
- 4-5 French beans, cut into thin strips
- ¼ medium shredded cabbage
- 6-8 shredded spinach leaves
- ½ teaspoon white pepper powder
- ¼ teaspoon MSG
- 1 teaspoon sugar
- 4 tablespoons tomato sauce
- 1 tablespoon vinegar
- 1 cup chicken stock
- 1 cup bean sprouts
- 100 grams tofu, cut into thin strips
- 4 eggs
METHOD :
- Heat water into a pan and add little salt and one tablespoon of oil and bring it to boil.
- Add noodles and boil them on high heat until they are almost cooked.
- Remove it from heat and than drain and cool.
- Divide the cooked noodles into four equal portions, make them into a nest and deep fry in hot oil till they become light brown and crisp.
- Remove them from oil and drain on an absorbent kitchen towel.
- Make a mixture of cornstarch in a quarter-cup water and set aside.
- Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry them.
- Add sliced onion and make sure that it turns translucent.
- Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates.
- Add carrot, beans, cabbage, spinach in the chicken and stir-fry for two minutes.
- Add pepper powder, MSG, salt and sugar and than Stir in the tomato sauce and the vinegar.
- Pour in the stock, bring to a boil, reduce heat and mix the blended cornstarch. Stir until it becomes thick.
- Add bean sprouts and tofu and stir well and meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan.
- Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.