Ingredients:

• 1/4 cup – Butter
• 1/2 cup – chopped Mushrooms
• 2 – chopped Onions
• 1 can – baby Corn
• 1/2 cup – bean sprouts/green beans
• 2 cups – chopped Celery (optional)
• 1 cup – mixed vegetables (carrot strips, bell pepper, green onion, fatchoi)
• 2 cups – boneless Chicken
• 4 Cloves – chopped Garlic
• 2 tbsp – soy sauce
• 250g – Egg noodles (boiled and drained)
• 1 tbsp – cornstarch
• 2 cups – Chicken broth
• Chinese salt – to taste
• noodles – boiled and drained

Method:

1. Heat butter in a skillet, add chicken and garlic, and stir fry till chicken is almost done.
2. Add vegetables and stir fry. Set this aside.
3. In another bowl, dissolve cornstarch in the chicken broth and add this to the stir-fry.
4. Season with Chinese salt and soy sauce.
5. Top this on bed of boiled and drained noodles. Serve immediately.

Recipe courtesy of Shamylla Yaser