Delicious Dried Soy Noodle

Got this great idea of cooking "dry style" for this tau-chiam aka dried soy noodle from my SIL. Well, all I can say it taste wonderful, so delicious and my kids loves it..something new for this soy noodle preparation. Shared with them, idea came from "ku-ku"...they exclaimed "Wow" - Nice! :)

So these are the ingredients I cooked for the toppings:

• minced chicken breast meat
  
• some button mushrooms
  
• 1 big onion - chopped
  
• 1 sprig spring onion - chopped
  
• some oyster sauce / pepper
  
• 1 Tbs cornflour

Simple Process :

1. Heat a little oil, stirfry chopped onions till aromatic, add in the minced chicken and stir well


2. Drop in the oyster sauce, 1/2 cup water, button mushroom and let it simmer over low heat, add salt to taste
   
3. Just make sure the gravy is sufficient, you may add in more water if you prefer more gravy.
   
4. Minced chicken should be cooked within 20 minutes, before dishing it out, add 1Tbs cornstarch to thicken the gravy
   
5. Dried Soy Noodle : Blanched in boiling water till it softens, dish out and sprinkle few dashes of oil or sesame oil to prevent the soy noodle from sticking together
   
6. Serve with the blanched soy noodle (tau chiam) with the cooked chicken-mushroom topping
   
7. Garnish with chopped spring onions........Voila!

Thanks "ku-ku"...for the idea, lots of LoVe from us!