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Malaysian Salad




Source of Recipe


Sharon Durrant of Winnipeg


List of Ingredients




Metric Ingredient Imperial
2 cloves garlic, crushed 2
1 onion, chopped 1
2 red and / or green peppers, chopped 2
4 ribs celery, chopped 4
225 g mushrooms, sliced 1/2 lb
500 ml bean sprouts 2 cup
2 eggs 2
2 boneless chicken breasts, diced 2
15 ml GF soy sauce 1 Tbsp
5 ml chili powder 1 tsp
1 ml cinnammon 1/4 tsp
5 - 10 ml turmeric 1 - 2 tsp
500 ml rice noodles 2 cup
1 handful of greens (spinach, chinese cabbage, beet greens, celery tops, etc.) 1
15 ml vegetable oil 1 tbsp


Recipe



In a large frying pan or wok; heat oil. Fry garlic lightly. Add onion and cook until translucent. Add peppers, celery and mushrooms. Cook until tender crisp. Add bean sprouts. Move vegetable mixture to the sides of pan. Break eggs into pan and scramble. When eggs are cooked; mix with the vegetabes. Add soy sauce, chili
powder, cinnammon and turmeric.

Move vegetables to the side of the pan. Add chicken and cook until no longer pink.

In the mean time, bring a large pot of water to boil. Place noodles in pot and immediately remove from the heat. Let sit for 4 to 5 minutes; drain. Add noodles to vegetable mixture. Add in greens and toss. Serve with additional soy sauce if desired. This recipe can be served hot or cold.

Serves 6 to 8