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Ingredients :
500 g
Chicken meat
125 g Cellophane noodles
3 Scallions
1 tablespoon Oil
2 tablespoons Fish sauce
1 tablespoon Light soy sauce
1/4 teaspoon Ground black pepper
1/2 cup Water
2 Firm ripe tomatoes
2 White onions
Sugar, and vinegar
Salt and pepper to taste
Method :
Bone and remove the skin of the chicken
meat. Then cut into large bite-size pieces. Reserve the bones for stock.
Fill a large bowl with boilint water and soak the noodles. Allow to
stand for 10 minutes, then drain and cut noodles into bite-size lengths.
Cut scallions into thin slices. Heat a wok,
add oil and swirl to coat inside of wok. Add chicken
and onions, stir fry for 2-3 minutes. Add fish
sauce, soy sauce, pepper and water, bring to boil and simmer for 3
minutes. Add noodles,
return to the boil, stirring constantly and cook for 3 minutes longer. Serve hot,
accompanied by a salad of sliced tomatoes and white onions, dressed with
a dash of white vinegar, a sprinkling of sugar, salt and pepper to
taste.
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