RECIPES OF SINGAPORE

Ingredients

6

3 cup

3 tbsp

3 tbsp

1 tbsp

1 1/2 tbsp

2 1/2 tbsp

1 lb

1 cup

1. Cover mushrooms with warm water, soak until soft then drain and squeeze out excess water and cut the caps into thin slices and discard stems

2. Combine stock, oyster sauce, rice wine, soy sauce, sugar and mushrooms in a wok or pan and bring to boil and reduce heat, simmering for 5 minutes

3. Return to a boil and stir in the corn starch mixture and cook, stirring until mixture thickens to a thin creamy consistency

4. Bring 2 to 3 quarts of water to boil and add noodles and bring to a second boil and boil for one minute

5. Drain noodles in a colander and rinse them well with cold water and shake off the excess water

6. To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds and drain well

7. Divide the noodles among 3 or 4 individual plates

8. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all

9. Garnish with green onions and crisp shallot flakes and serve hot