Enoki Mushroom-Egg Noodles and Shallow-Fried Vegetables with Chicken

Boil the thick Chinese egg noodles with ½ teaspoon oil till done, or according to the packet instructions. Drain and wash them under cold water to prevent sticking.

Shallow-fry the button mushrooms and other vegetables with little salt. Set aside.

Scramble the eggs with a little salt. Shallow-fry the chicken pieces, marinated for 1 hour with vinegar and a little salt. Also, lightly fry the lobster balls for 2 minutes. Set aside.

In a frying pan, put some more oil and fry the onion and the garlic. Then add the pineapple pieces and salt and cook for 5 minutes with the pan covered.

Meanwhile, make the sauce mix. In a bowl, add the tomato ketchup, oyster sauce, light soy sauce, white pepper powder and honey. Mix this well with a fork.

Add this sauce mix to the pan. Stir continuously for 4 minutes. Add water, stir once and cover. Let it boil. Add the boiled noodles to this. Mix thoroughly.

Add the Enoki mushrooms. Mix again.

Now add the bean sprouts and mix everything together. Let it cook for 2 minutes, stirring continuously. Switch off the gas and cover. Let this stand for 10 minutes.

Serve the noodles in the centre of the serving plate and arrange the chicken and the vegetables all around.