Fried Glass Noodles

2 cups of skinless, boneless chicken breast sliced thinly
Alternatively you can also use 2 cups of thinly sliced pork fillets or 250 grams of shelled prawns

1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
Ground black pepper
1 or 2 tablespoons of sugar

Mix all ingredients together and leave to marinate for a few hours or over night.

Ingredients for the noodles:

Ingredients for Cooking Noodles:

80 grams of dried mung bean noodles or glass noodles
3 cloves of chopped garlic
1 small sliced onion
300 grams of Chinese cabbage, thinly sliced
1 cup of chopped celery
1 cup of thinly sliced spring onions
1 cup of chicken or vegetable stock
1 tablespoon of light soy sauce
Ground black pepper
Crispy onion or garlic flakes

Soak the noodles in warm water until soft and drain well.

Warm up the Tepandine to 3 on the control dial (wait for orange light to turn off) and set the temperature to 7.

Oil the Tepandine cooking area slightly. Cook the garlic until golden. Add the chicken (prawns or pork). Allow to cook on one side until juices are released and then turn to cook the other side.

Now add the drained noodles onion, Chinese cabbage little of the stock and extra soy sauce. Stir fry well until combined and to desired softness, while gradually adding more if sticking occurs.

Add the celery, spring onion and black pepper. Finish with a sprinkling with crispy onion and garlic flakes.