Perhaps blogging about food urged me to cook more.. haha.. otherwise, I don't have anything to post huh! During last weekend, mother in law cooked prawn noodles. So, got me an idea of cooking mushroom chicken noodles for breakfast few days later. After all, still got more than half packet of the noodles left.
It's very easy to cook. Simply similar to the idea of preparing the ever famous Kuching Kolo Mee. But without the Cha Siew and Cha Siew Oil. :)
For the mushroom chicken, I used deboned chicken meat, some chinese black mushroom, canned mushroom, and garlic. Add some oil in the wok and stir fry the garlic till aromatic before adding in the chicken, and mushrooms. For the seasonings, some salt, light soy sauce (I used Lee Kum Kee's), dark soy sauce and pepper.
In a bowl, prepare the seasonings for your noodles. For 1 piece of the noodles, you can use 1 tablespoon of shallot oil, 1 teaspoon of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, and some pepper.
Cook the noodles in hot boiling water for 3 minutes (depending on types of noodles). Some noodles cooked faster. So don't overcooked your noodles. Otherwise you won't get the springy taste of the noodles. Removed the noodles from the water and tossed it in the bowl with the seasoning.
Served your noodles with the mushroom chicken. Simply delicious!!!