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100 grams Noodles
500 grams Shredded boneless chicken
Small piece Fresh ginger, chopped
1 tablespoon Cornflour
1 tablespoon Knorr hot and sour Vegetable soup
3 tablespoon Sherry
For frying Oil
To taste Salt
3 leaves Chinese cabbage, shredded
1 Carrot, cut into strips
1 tablespoon Soya sauce

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Deep-fry noodles and keep aside on a hot towel to drain. Combine ginger, cornflour, soup powder, soya sauce and sherry with shredded chicken. Toss to coat. Heat oil, add chicken and stir-fry for 2 minutes; drain and remove. In the same oil, stir-fry cabbage and carrot. Combine veggies and chicken, reheat and serve over crispy noodles.

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