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1 lb chicken meat cut into small cubes
1/4 lb green pepper
1/4 lb big onions sliced into thin
strips
6 cakes of egg noodles
3 tbsp cooking oil
3 tbsp oyster sauce
2.5 tsp corn flour
2 pints of boiling water
salt, pepper and sugar to taste
1 tbsp of chopped onion or ginger |
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Method:
Cook noodles in boiling water for 5
minutes. Drain well. Marinate chicken cubes with 1 tsp corn flour,
salt, pepper, sugar and 1 tsp of water. Mix well. Heat 1.5 tsp of oil
and fry chicken for 2 minutes. Add green pepper, oyster sauce, pepper
and water. Fry for 5 minutes. Thicken the gravy with the balance corn
flour mix with a little cold water. Simmer for 5 minutes. Set aside.
Put the balance oil and fry onion until fragrant. Add in noodles and
salt. Fry for 5 minutes. Spread the chicken mixture on to the fried
egg-noodles. Garnish with thin strips of red chilies.
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