I ditched the minced pork from my Braised Mushrooms Minced Meat Noodles (Bak Chor Mee) Recipe and swapped with chicken breast meat to come up with my version of Chic Chor Mee. Similarly, I did not use any pork lard and since there is only a lean protein of chicken breast, this is definitely an even more healthier meal. The braising sauce for the mushrooms is salty, savoury and robust. When combined with the tangy black vinegar, it just lifts your senses with that aroma. Who says hawker food is always unhealthy? Not homemade ones like this! Bon appetit!
Braised Mushrooms & Chicken Noodles (Chic Chor Mee) Recipe
Ingredients (serves 4)
400g fresh egg noodles (4 bundles)
300g cooked chicken breast meat, shredded
50g dried chinese mushrooms, sliced
200g bean sprouts, blanched
Noodle marinade: (combine in a bowl)
2 tbsp Chin Kiang black vinegar
1 tbsp fish sauce
3 tbsp light soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tsp sugar
1 1/2 cups water
1 tsp corn flour
1. Place a few leaves of chinese lettuce in each serving bowl.
2. In a small pot, bring the mushroom marinade to a boil and add in the mushrooms. Reduce heat and simmer for 20 minutes.
3. In a pot of boiling water, add the egg noodles (one bundle at a time) and stir constantly for 30 seconds. Remove the noodles and run under tap water for 10 seconds. Return the noodles to the boiling water for another 20 seconds. Remove and toss in 1 1/2 tbsp of the noodle marinade and transfer to the bowl with the chinese lettuce. Repeat with the rest of the noodles.
4. Arrange the shredded chicken and bean sprouts on top of the noodles and ladle the braised mushrooms over.