Noodle dishes are just always delicious!
Rinse the Chinese cabbage, cut into very narrow strips. Drain the water chestnuts and the bamboo shoots, cut into slices.
Stir the chicken soup with the salt, glutamate and sugar. Mix the starch flour with cold water until smooth. Make the noodles in boiling hot salted water for 3-4 min, then pull without temperature for 2 min. Drain and drain well.
Heat a quarter of the oil in a bowl and roast the Chinese cabbage for 5 minutes, stirring. Add the chestnuts and bamboo shoots, pour the seasoned chicken soup. Stir well, steam at low temperature for 10 min.
Meanwhile, in the frying pan, heat the remaining oil until very hot and fry the drained noodles in it, stirring continuously until golden but not brown.
Add the crab meat to the vegetables form with the stirred maizena (cornstarch). Bring to a boil briefly, then simmer with the lid on for 2 min. Form on the fried noodles and bring to the table.
Time required approx.: 45 min
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