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Ingredients
  • 2 chicken breasts or left-over chicken, left over ham, shrimp, Sirimi, etc.
  • 100 gm streaky bacon cut into small strips
  • ¼ to ½ cabbage coarsely chopped
  • 5 buttons garlic, minced
  • 1 strip ginger root, finely shredded
  • 3 spring onions, chopped
  • 2 tsp chicken stock or bouillon
  • 1 carrot, thinly sliced
  • ½ tsp Jćlapeno sauce (if available)
  • cooking oil
  • 1 tsp Curry powder
  • 1 tsp Lemon pepper
  • 2 Lemons, juiced
  • 2 medium onions, chopped
  • 1 pack egg noodles
  • several mushrooms, sliced
  • ½ tsp 5-spice powder
  • ¼ tsp sesame oil
  • 4 tbs soy sauce
  • 2 lemons cut into wedges
  • 1 pack mung bean sprouts

    Method:
    1. Easiest method is to use half of one of the pre-cooked chickens you get at the super market.

    2. Chop up 2 onions; finely chop the 5 garlic buttons and finger of gingerroot. Prepare all the vegetables, mushrooms, etc. ready for cooking before you start cooking.

    3. Put a large (4-quart) pot of water on the stove and heat to boiling. Put oodles into boiling water and cook as directed. Drain in colander and set aside. While water is coming to the boil: Put 4 Tablespoons of cooking oil (olive oil preferred) in Wok and stir-fry bacon pieces garlic and ginger (If chicken is uncooked - add chicken pieces) Add onion and cook until tender. Add cabbage. Add ½ teaspoon jćlapeno sauce and a few drops of sesame oil. Add 2 teaspoons of lemon pepper, 4 Tablespoons soy sauce and ½ teaspoon of 5-spice powder. Add juice of 2 lemons while continuing to stir-fry. Then stir in the egg noodles plus all remaining Ingredients into the mixture in the WOK. Garnish with chopped spring onion. Serve with wedges of lemon. Serves 8 or more.

    		•
    Web Info: Click below to download all the recipes in the cookbook.
    (Word Document 732kb)
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