Mardie"s Fried Noodles
- 8 ounces chicken breast or 4 beef sausage
- 2 teaspoons dark sweet soy sauce
- 1 spring onion
- 1/2 teaspoon salt
- Pepper, to taste
- Pinch of cornstarch
- 1/2 pound Shanghai-style noodles
- 1 1/2 teaspoons sesame oil, or as needed
- 1 cup carrot slice
- 1 large clove garlic, peeled and minced
- 1 green onion
- 6 tablespoons oil for stir-frying, or as needed
- 2 eggs
- Extra soy sauce, salt or sugar for seasoning, as desired
- 2 table spoon mayonase
While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.
In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).Add eggs stir- friy and the chicken or sausage cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.
Heat 2 tablespoons oil. When the oil is hot, add the carrot. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.
Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the mayonase and stir, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the spring onion and stir to heat through. Serve hot.