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| Stir Fried Mung Beans (Putt Woon Cen) |
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Salad Ingredients |
6 small bundles of mung bean noodles
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| 1 pound chicken meat |
| 4 tbs of fish sauce |
2 tsp of sugar |
| Garlic |
| 1/2 cup of cooking oil |
| 2 eggs |
| 1/2 red bell pepper sliced |
| 2 cups of bean sprouts |
| 3 green onions chopped |
| cilantro for garnish |
| chicken broth |
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| Cooking Instructions |
Soak 6 little bundles of mung bean noodles in cold water for at least 10 minutes. |
| Drain and cut into 4" long strips. |
In a bowl, Add chicken meat, fish sauce, sugar and garlic |
| Heat cooking oil in a wok until smoky hot. |
| Put in the chicken meat mixture |
| Stir quickly. Keep Stirring the chicken until it is cooked |
| Add the bean thread noodles (that you soaked earlier) |
| Stir |
| Crack in 2 eggs |
| Stir |
| Add some chicken broth , a little at a time, if the noodles start looking a little dry |
| These noodles cook fast. When the noodles turn clear they are done. |
| Add red bell pepper , bean sprouts, and green onions |
| Stir for a few seconds (don't overcook the bean sprouts) |
| Turn off the heat |
| And dish out on a serving plate |
Flavor With ground pepper and garnish with cilantro |
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