Chinese chicken noodles is popular take out food in our town.Wrapped in banana leaves and broth in a clear plastic bag, it is savory, sweet, quick and instantly filling. This version is my favorite, since my mother showed me how to cook this dish, I never buy from take-out stalls. It is a lot of work, as usual, but it tastes so much better. I had no idea that the ingredients would be really not that many. The only thing that annoyed me is probably the amount of dishes I would have to clean after cooking.
The noodles used are normally fresh egg noodles. They are blanched briefly and dropped in ice cold water to stop cooking process. The noodles are best if they still have a slight bite on it. The vegetables are boiled mustard greens and bean sprouts with sprinkles of chopped spring onions. Chicken pieces are stir-fried with caramelized sugar, seasoned with fish sauce and oyster sauce. The hard-boiled eggs also go through some stir-frying. Everything is just delicious. Sweet but delicious. These are then served with savory broth and garlic oil. My mother is brilliant.
Other meat can be used too, such as pork or beef. And vegetarian version would be using button mushroom as substitute.