54. Mee Kungfu

• January
• 22

7:32 am Dinner, Home Cooking, Lunch Time, One pot dinner, Pasta/Noodles

A one pot meal that I like to prepare when not feeling like to cook, but still would want to eat some home cooked food. I learnt how to cook this dish from my mom’s friend who is a caterer. This dish is simple enough, and easy to please a lot of people, especially kids.

You could change the plain noodle to flat rice noodle, and cook the noodle accordingly.

• 2 cup cut chicken pieces
• 1/2 cup whole, skinned shrimp

• 2 cups sliced portabella mushroom
• 2 medium carrots, sliced on the diagonal
• 2 celery stalks, sliced onthe diagonal
• 2 cups sliced chinese cabbage

• 5 garlic, crushed
• 3 TB oyster sauce
• 4 TB cornflour, mixed with about 5 TB water to make cornflour slurry
• 2 eggs, beaten slightly
• About 500ml hot water
• Salt and white pepper to taste
• 3 TB oil

To make the gravy Heat up the oil, then add the garlic, stir till fragrant. Add the chicken pieces, salt and white pepper. Cook till the chicken changes color, then add the hot water. Let it come to a boil, then add shrimp, oyster sauce, and cornflour slurry. Let it thickens, and when it boils, add carrots and mushroom. Cook it for just about 3 minutes, then add the rest of the vegetables, and add the beaten eggs. Stir well, then take off heat. Adjust seasonings as needed. To prepare the noodle 3 cups noodles/pasta 2 TB oil 2 eggs, slightly beaten Heat the oil in a hot pan, then add the noodles/pasta. Stir around for about 2 minutes, then add the eggs. Mixed well, then take off the heat. The eggs do not need to be cooked for a long time since the heat from the noodles would help to continue cooking it.

To serve:
Add some noodles to a bowl, then ladle the gravy on top. Top it off with sliced chillies and spring onions.