3. Cook the-egg noodles in a large saucepan with 10 cups salted water. Drain well.
4. Heat peanut oil, fry mushroom,
French beans, carrots and chicken.
5. Add half the chicken stock, salt and pepper and mix well. Blend corn
flour with water stir it in and cook for 1 minute.
6. Reheat the noodles in the remaining stalk with a little stalk.
7. Cook for 1 minute then place the noodles with stock in a bowl and top with the cooked chicken mixture.
8. Sprinkle with gingelly oil and serve.