Kway Teow with Chicken Balls

Kway Teow with Chicken Balls

80g kway teow (rice noodles, wider than vermicelli, soaked for 10 minutes and drained
2 tsps light soy sauce
2 tsps dark soy sauce
1/2 tsp sesame oil

Chicken Balls (mixed well and shaped into 12 balls)
100g minced, lean skinless chicken meat
1/2 tbsp cornflour
1/4 tsp sugar
1/4 tsp sesame oil
Salt and pepper to taste

Vegetable Topping
1/2 tsp corn oil
20g carrots,thinly sliced
20g french beans, cut into 4cm pieces
5 button mushrooms, thinly sliced
20g baby corn, cut into 4cm pieces
1 1/4 cups chicken stock
1 tsp light soy sauce
1/2 tsp oyster sauce
50g beansprouts
1 tbsp cornflour, mixed with 2 tbsps water
1/2 egg

Boil noodles in enough water to cover them, drain, then toss them with light soy sauce, dark soy sauce and sesame oil.Place on a serving plate.
Coat non stick pan with oil. Stir fry chicken balls. Remove, dish on a plate.
Heat oil in pan and stir fry carrots, french beans, button mushrooms and baby corn. Add chicken stock, light soy sauce and oyster sauce. Bring to a boil.
Add beansprouts, thicken the mixture with cornflour and stir. Stir in egg and chicken balls.
Pour topping onto noodles.
Seve immediately.