Mie Ayam Jamur

One of my favorite noodle dishes; Mie Ayam Jamur. Not really a big fan of noodle, but this one tastes different. The combination of the sweet soy chicken and the broth makes this soupy dish really delicious. Lazybones like me pop in a chicken stock cube into a pan of boiling water and call it broth. 

ingredients:
serves 4
200 gr/7 oz dried, thick Chinese egg noodles 
1 tbs peanut oil to be drizzled to the noodles
2 skinless, boneless chicken breasts, cut into cubes
115 gr/4 oz mushroom, sliced
2 tbsp cooking oil
2 garlic cloves, chopped
2 tbsp oyster sauce
2 tbsp sweet soy sauce
sugar, salt and pepper


for the soup:
1 liter/32 fl oz water
1 chicken stock cube
2 garlic cloves, crushed
salt and pepper


method:
1. Cook the noodles in a saucepan of boiling water for 5 minutes or according to the packet instructions. Drain, rinse and drain again, drizzle with peanut oil. Toast the noodles then set aside. 


2. Place the chicken stock cube in a a saucepan, add the water and bring to the boil. Add the garlic, salt and pepper. The broth is ready.


3.  Heat the cooking oil in a wok or a frying pan and stir-fry the chopped garlic until it gives away its fragrance. Add the oyster sauce, the sweet soy sauce and sugar, then stir-fry until the sugar is dissolved. Add the chicken, mix all together for 2 minutes. Add the mushroom, stir-fry again until the mushroom is tender. Season with salt and pepper. Cover the frying pan, reduce the heat. After 5 minutes, remove the cover of the frying pan, simmer gently for about 10-15 minutes.


4. To serve, per portion; transfer 1/4 of the noodles into a bowl, add the soy chicken and ladle the broth over. Add blanched Pak Choi to complete the dish along with some beef balls and fried wonton wrappers. Not to forget, garnish it with fried onion.