I know that many people will cook a huge feast in the weekend.
But since I cook throughout the week, the last thing I want to do in the weekends is to cook elaborate meals.
So I tend to cook simple one-pot meals, especially on Sundays.
The most distinct flavor in this dish is probably the Maggie seasoning. It just has that special flavor that cannot be replicated otherwise. You can also substitute Maggie seasoning with Golden Mountain Sauce, but Maggie seasoning was on hand, so that was what I used.
I like glass noodles a lot because of their texture. They are also great at absorbing sauces and so are easily flavored, which makes them really delicious.
And here are the step-by-step instructions on how to cook this dish.
Before you start to cook, soak the glass noodles in cold water for 5-10 minutes, until they become soft and pliable. Drain and set aside.
In a bowl, combine oyster sauce, light soy sauce and Maggie seasoning.
Pour about 2 tablespoon of this sauce into the bowl containing the chicken.
Stir to coat the chicken .
In a skillet, saute the onion in some vegetable oil until soft, about 2 minutes.
Add the minced garlic and continue cooking for about 30 seconds or so.
Cook the chicken with the onion and garlic.
When the chicken is about half cooked, push them to one side. Add the eggs and leave them to cook until set before scrambling the eggs and mixing with the chicken.
Add the cabbage and carrots (I blanch the carrots for 30 seconds in boiling water beforehand to soften them) and stir to combine.
Add the glass noodles and the remaining sauce, sugar and white pepper.
Toss with a pair of tongs until the noodles are cooked and have absorbed all the sauce.
Add the tomatoes and spring onions (I omitted this), turn off the heat, and allow the residual heat to wilt the tomatoes.
- 40g glass noodles, dry
- 170g chicken or other protein
- 2 tablespoons (30ml) oyster sauce
- 2 tablespoons (30ml) light soy sauce
- 1 tablespoon (15ml) Golden Mountain Sauce or Maggi seasoning
- 2-3 cloves garlic, chopped
- 1/2 small onion, julienned
- 2 eggs
- 1 cup cabbage, bite-sized
- 1/3 cup carrots, thinly sliced
- 1 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1 tomato, seeds removed and cut into wedges
- 1-2 sprigs spring onions, green part only, cut 1/2-inch pieces on a bias
- Before you start to cook, soak the glass noodles in cold water for 5-10 minutes, until they become soft and pliable. Drain and set aside.
- In a bowl, combine oyster sauce, light soy sauce and Maggie seasoning.