Ingredients:
- Noodles
- chicken leg pieces
- carrot
- cauliflower( optional )
- green capsicum or bell pepper
- brocolli
- ginger
- garlic
- corn flour
- chicken stock cube (optional)
- pepper (optional)
Cooking Method:
Cook the noodles in boiling water for few minutes, strain, rinse with cold water to loosen them.
Cook the chicken pieces with salt and boiling water until tender. Cooking time with depend on the size of the pieces. Cool and debone them into medium size pieces. Keep the chicken stock.
Cut carrot in thin rectangles, cut brocolli or cauliflower, capsicum in medium size cubes or squares. Finely grate small amount of ginger and garlic.
Heat a little oil in a vessel, add the washed and cut vegetables, salt and saute for a while. Keep them aside. Add grated ginger and garlic to a little oil and saute.
Take 3 heaped tbs of corn flower , depending on the thickness of the sauce to be poured on the noodles. Mix well with the chicken stock in a separate bowl and add to the lightly fried ginger and garlic. Mix well.
Add the sauted vegetables and deboned chicken pieces. Add salt or water if required. (optional) Add the chicken stock cube and some pepper. Heat, bring to a boil, cover and cook in low flame for about 3 to 4 mins to have the vegetables crunchy cooked.
Spread cooked noodles on plates. Pour the hot chicken, veg gravy on top and serve. You can add any extra sauce on top for added flavour.