Pan Fried Chicken On Crispy Noodles By Ken Hom | Lee Kum Kee

Ingredients

• 225g boneless chicken breasts, skinned and finely sliced
• 225g dry Chinese thin egg noodles
• 3 Tbsp groundnut or vegetable oil (for pan-frying the noodle)
• 2 Tbsp groundnut or vegetable oil (for pan-frying the chicken)
• 175g fresh bean sprouts
• 1 Tbsp cornflour mixed with 1½ tablespoons water
• 1 egg white
• 2 tsp cornflour
• 1 tsp salt
• ½ tsp freshly ground white pepper
• 1 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
• 2 Tbsp Shaoxing rice wine or dry sherry
• 300ml chicken stock
• ½ tsp freshly ground black pepper
• 3 Tbsp spring onions, finely sliced for garnish