Ingredients:
Egg noodles 1 kg of wet / fresh, ready to buy
Topping:
150 g green cabbage, cut into 3 cm, boiled briefly
150 g of bean sprouts, cleaned
Chicken Stir-Fry:
2 tablespoons vegetable oil
1 / 2 tsp sesame oil
2 cloves garlic, finely chopped
250 g chicken meat, cut into small
100 g mushroom, chopped
2 tbsp oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
1 / 2 teaspoon pepper
1 teaspoon salt
150 ml water
Complement:
chicken broth
fried shallots
thinly sliced green onions
Method:
Boil some water, boil noodles until the float. Remove and drain.
Put a little vegetable oil or chicken oil and soy sauce in a bowl.
Enter the hot noodles, stir until blended.
Chicken Stir-Fry:
Saute garlic until fragrant.
Add chicken, stirring until stiff.
Enter the mushrooms, stirring, until wilted.
Add seasonings and water. Cook until boiling and slightly dry. Lift.
For the noodles into five sections.
Give each bean sprouts, mustard greens, chicken stir fry and sprinkle with fried shallots and green onion slices.
Serve hot with chicken broth.
