 |
Stir Fried Mung Beans (Putt Woon Cen) |
|
Salad Ingredients |
6 small bundles of mung bean noodles
|
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 |
|
|
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 |
|
|
|
|
 |
 |