Chinese noodles with Stir fry vegetables

(for making noodles rule is:  for every 100 gm rice flour- use 1 egg) 1 kg flour-10 eggs.with chinese 5 spice powder, run in dough maker and keep for 1/2 hr  and then roll out and cut strips)
boil 2 saucepan with water and salt it and boil noodles..drain and oil it to prevent sticking
boil water .salt it.-salt protects the green colour of veg-broccoli-asparagus (for a stir fry, asparagus should be ideally boiled only 10-12 sec) baby corn and button mushrooms..take them out in cold water..drain it for stir fry
heat pan very hot..sesame oil -add chopped garlic chopped ginger -red chillies chopped the in oreder-shitake mushrooms then other veggies..light n dark soy sauce and 1/2 cup veg stock with 2 tsp corn flour. Stir it well. In a hot pan add chopped garlic to sesamr oil and light soy sauce. Toss well.
Take it out in a serving dish and arrange the stir fried veggies around the noodles and serve a hearty meal.


Soya Chicken

500 gm chicken boneless
rice wine vineger
hoisin sauce
char siu sauce
sesame oil
in a bowl marinate chicken with dark soy sauce, chopped ginger, hosin sause, char su sauce, sesame oil
Then fry in butter.In the last stages add rice wine vineger. Cook some more and serve garnished with cilantro
no xtra salt needed as salt in sauces

Sunset Chicken
marination
2 oranges
50 casto sug
50 gm corn starch
500 gm maida
2 cup orange juice

sole fish
batter: maida corn flour and egg white (1)
glaze: rind of ornge ..rind
orange juice boil with sugar and rind
cook pineapple for garnish ..fry on both sides


mix the batter

Chinese Chowmein

ginger julienne
onion julienne
carrots julienne
spring onions chopped
1/2 cup veg stock
beans chopped square
celery chopped
green moong bean sprouts
sugar and salt to taste
dark and light soy sauce
Corriander green chopped
Boiled noodles.

In a wok, heat oil then add ginger and garlic and then onion. when translucent add celery, carrots and beans. Then sugar and salt. Then dark and light soy sauce and vegetable stock. Then add the moong sprouts and mix well. Add the noodles and stir lightly. Take out into a serving dish such that  noodle layer  at bottom and then the veggies and serve.
no measurements. Will have to estimate.
Note: As the soy sauces  and the ready made vegetable stock has salt, add salt with a light hand (and only if necessary) else the dish may turn out salty .