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| 2 Tasse | peanut oil |
| 6 x ca. 30 g | Rice noodles |
| 2 x ca. 450 g | Chicken breasts, boned & cu |
| 2 | Lemons thinly sliced |
| 2 Esslöffel | sherry |
| 2 Esslöffel | soy sauce |
| 1/4 Teelöffel | Mixed vegetable seasoning |
| 2 Teelöffel | Fresh ginger, grated |
| 1 Teelöffel | honey |
| 1 Tasse | Whole wheat or rice flour |
| 1/2 Tasse | Arrowroot |
| 1/2 Teelöffel | soy sauce |
| 1 Teelöffel | baking powder |
| 2 Tasse | Ice water |
| 1 Esslöffel | oil |
| 1 Esslöffel | oil |
| 1/4 | Inch ginger root, mashed |
| 1 | Cloves garlic crushed |
| 2 Esslöffel | honey |
| 2 Tasse | chicken broth |
| 1/2 Tasse | lemon juice |
| 3/4 Tasse | Bottled plum sauce |
| 1 | Pinch salt |
| 2 Esslöffel | sherry |
| 1 | lemon peel grated |
| 2 1/2 Esslöffel | Arrowroot |
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Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or fry pan until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve. Serves 6
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