BON BON JUIHAN BANMIAN
Source of Recipe
Family Wok
Recipe Introduction
Hong Kong
List of Ingredients
8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
salt
(2oz)each of celery and carrot
(4oz) cucumber
2 spring onions
Sauce/Marinade:
3/4 tbsp sesame paste
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder (optional)
5 tbsp chicken stock
Recipe
Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.
Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred the
meat.
Cut the carrot and celery into very small pieces and boil rapidly for 40
secs adding the onions for the last 10 secs. Drain and rinse in cold
water, pat dry.
Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.
Sauce:
Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)
To serve:
Place the noodles in a bowl, add the chicke and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.
I usually cut down the amount of sesame oil I use as I find it a bit
strong but it depends how much you like sesame.
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