Free Food Recipes

Ingredients

• 675 g (1 1/2 lb) thin Chinese noodles, (freshly made, if available otherwise use spaghetti)
• 30 ml (2 tablespoons) sesame oil
• 225 g (1/2lb) bean sprouts
• 225 g (1/2lb) cooked chicken meat

Sauce:

• 37 ml (2 1/2 tablespoons) soy sauce
• 22 ml (1 1/4 tablespoons) Chinese yellow wine or sherry
• 22 ml’ (1 1/2 tablespoons) vinegar (Chinese aromatic, if available)
• 7 ml (1/2 tablespoon) chili sauce
• 2.5 ml (1/2 teaspoon) freshly ground pepper
• 12 ml (1/4 tablespoon) sesame paste
• 7 ml (1/2 tablespoon) sugar
• 3 doves garlic
• 22 ml (1 1/2 tablespoons) finely chopped spring onion

Serve 4-6

** Free Food Recipes **

Method:

1. Add the noodles to 2-2.5 liters (4-5 pints) vigorously boiling water to cook for 5-6 minutes (if freshly made), or if spaghetti for 15 minutes. Drain thoroughly, and spread the strands out to cool on a tray, after sprinkling them with 22 ml (1 1/2 tablespoons) sesame oil.

2. Parboil the bean sprouts for 30 seconds, sprinkle with sesame oil, and place them on top of the noodles in a large bowl.

3. Make the sauce by crushing, and chopping the garlic finely add mixing it in a bowl with the other sauce ingredients.

4. Chop the cooked chicken meat into matchstick-sized shreds. Place the shredded chicken on top of the sprouts and noodles, and sprinkle them with the sauce.