Free Food Recipes

Ingredients

• 350 g (3/4 lb) fine noodles or vermicelli
• 100 g (1/4 lb) cooked breast of chicken
• 225 g (1/2 lb) tender heart of cabbage (or celery)
• 30 ml (2 tablespoons) vegetable oil
• 5 ml (1 teaspoon) salt
• 30 ml (2 tablespoons) soy sauce
• 375 ml (3/4 pint) stock
• 7 ml (1/2 tablespoon) lard (use oil if not available)

Serve 4-6

** Free Food Recipes **

Method:

1. Boil the noodles or vermicelli for 3-5 minutes, rinse them under running water and drain. Cut the chicken into thin slices. Cut the heart of the cabbage into 1.8 cm (1 in) pieces.

2. Heat the lard in a deep frying pan. Add the cabbage, sprinkle it with the salt, and stir-fry it over a high heat for 1 1/2 minutes.

3. Pour in the stock; when the contents re-boil, add the noodles or vermicelli. On the second re-boiling add 7 ml (1/2 tablespoon) lard and the soy sauce and chicken.

4. Reduce the heat, cover the pan and leave to simmer for 3 minutes. Serve either from a large tureen or in individual bowls.