ASIAN NOODLES DUET


Ingredients:

3 tbsp cooking oil
1/2 cup coarsely chopped onions
2 tsp minced garlic
100 g shiitake mushrooms, quartered
1 whole MAGNOLIA CHICKEN BREAST, cooked and flaked
8 (2 L) cups water
2 pc beef bouillon cubes
100 g Thai flat noodles (Pad Thai)
50 g sotanghon noodles, soaked in water
1 cup julienned carrots
3/4 tsp iodized fine salt
1/2 tsp sugar
1/2 tsp pepper
2 bundles Chinese pechay, trim ends
2 tbsp chopped green onions

EGGPLANT FRITTERS

1/2 cup cornstarch
1 tsp iodized fine salt
1/2 tsp pepper
2 pc eggplants, sliced into 1 cm thick pieces
1 pc MAGNOLIA BROWN EGG, slightly beaten
cooking oil for deep-frying

Procedure:

  1.  In a saucepot, heat oil. Sauté onions, garlic, mushrooms and flaked chicken.
  2. Add water and beef bouillon cubes. Let simmer then add flat noodles, sotanghon and carrots. Boil then season with salt, pepper and sugar. Cook for another 2 minutes then add pechay. Turn off heat and keep covered.
  3.  Meanwhile, prepare eggplant fritters by combining cornstarch, salt and pepper in one bowl.
  4. Dredge eggplant slices with seasoned cornstarch, dip in egg and coat with seasoned cornstarch again. Deep-fry in hot oil. Drain and set aside.
  5.  To serve, pour soup in individual serving bowls. Sprinkle with spring onions then top with eggplant fritters.
Makes 5-6 servings.
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