Chicken and Mushroom San Choy Bow
SERVES
6-8
PREPARATION
15 mins
COOKING
5 mins
Ingredients
- K&N’s Haray Bharay Nuggets - 25-27 nuggets
- Oil - for frying
- Rice noodles - 2 cups; boiled
- Iceberg lettuce (leaves separated) - 1 bunch
- Spring onions - for garnishing; chopped
- Salted peanuts - for garnishing; chopped
- Peanut oil - as required
- San Choy Bow mixture - as required
Method
Deep fry K&N’s Haray Bharay Nuggets as per instructions on label and cut into quarters.
In a bowl, add noodles, San Choy Bow mixture and Haray Bharay Nuggets; lightly toss without breaking noodles.
Place lettuce leaves on a platter and add mixture.
Top it with spring onions, peanuts and peanut oil. Serve.
San Choy Bow Mixture
Yield:
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Preparation:
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Cooking:
Ingredients
- Oil - 2 tbsp
- Carrots - 1 cup; diced
- Baby corn - ½ cup; sliced
- Mushrooms - 1 cup; sliced
- Oyster sauce - ¼ cup
- Paprika powder - 1 tsp
- Salt - 1 tsp / to taste
Method
In a wok, heat oil. Add carrots and cook for a minute.
Add baby corns, mushrooms and sauté for a minute or two. Add oyster sauce, paprika powder and salt, Mix well.
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