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Thai dish recipes: koi see mee

Serves: 8-10 persons

500 g. good quality egg noodles

300 g. chicken fillet

500 g. Tong(straight) bamboo shoots

100 g. tips of white Chinese chives

100 g. cooked and seasoned shitake mushroom

100 g. fresh yellow, green and red jalapeno chillies

3 tbsps Thao flour

1 tbsp cornflour

Ground pepper for seasoning

1 tbsp sugar

2 tbsps sesame oil

3 tbsps vinegar

2 tbsps light soy sauce

3 tbsps oyster sauce

1 cup vegetable oil

3 cups broth

1 tbsp Chinese cour sauce

1.

Steam the egg noodles in a steamer and dry them under sunlight(they can be kept for later use for up to 10 days). When preparing the dish, par-boil the noodles and rinse with cold water. Drain them. Fry the noodles in the vegetable oil until they become crispy outside but still soft inside. Leave them at room temperature.

2.

Braise the shitake mushrooms and season them. Thickly slice them and keep them in the fridge. Julienne (cut into long slender pieces) the Tong bamboo shoot and boil it while you steam the noodles. Rinse it and leave it in the water for a while.

3.

Cut the chicken fillet lengthwise into strips and marinate it. Rinse and cut the tips of Chinese chives and place them in a refrigerator to crisp. Thinly chop the yellow, green and red jalapeno chillies and add them to the vinegar.

4.

Heat the vegetable oil in the pan with 80 per cent heat. Add bamboo shoots, chicken fillet and shitake mushroom with three cups of broth. Season it with all the remaining ingredients as mentioned in the ingredient list. Check the taste. Dissolve some Thao flour and add it to the pan. Stir it quickly until all ingredients are well mixed. Top it on the prepared noodles. Garnish with the tips of Chinese chives and season with pepper.

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