Fried noodles with chicken

In China, fried noodles are made with soft noodles. For crunchy fried noodles, add more oil than the recipe and cook the noodles longer to dry them. You can also follow these basic photo instructions to show how to make fried noodles . Feel free to use shrimp or pork instead of chicken.

what do you need

• 1 pound green sprouts
• 2 chicken breasts (boneless and skinless, 7 to 8 ounces each)
• Marinade:
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• Red salt (or tasting)
• Chongding chili (or taste)
• 1 small piece (less than 1 teaspoon) of corn starch
• sauce:
• 1/4 cup water or low-sodium chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon
• soy sauce
• Red salt (or tasting)
• Chongding chili (or taste)
• 1 tablespoon cornstarch
• 4 tablespoons water
• other:
• 1/2 pound dry wonton noodles
• 2 medium ribs celery
• 1 pound cabbage or broccoli
• 1/2 pound fresh mushrooms
• 1 red bell pepper
• 1/2 red onion
• 1 shallot (scallion, shallot)
• 1/4 cup vegetable oil (for frying and frying, more as needed)
• 1/4 cup roasted sesame

How do i do this

1. Rinse the mung bean sprouts one or two hours before cooking so that they have time to drain completely.
2. Cut the chicken into thin strips. Add the marinade ingredients and finally the corn starch. Marinate the chicken for 20 to 25 minutes.
3. When the chicken is marinating, you can complete the following 3 steps.
4. Prepare the sauce and dissolve 1 tablespoon of corn starch and 4 tablespoons of water in a small bowl. Use oyster sauce, soy sauce, salt, pepper and corn starch and water mixture to add water or chicken broth and set aside.

1. Place noodles in boiling brine to soften them. Cut in cold water to stop the cooking process and drain completely.
2. Wash all vegetables as needed. Cut celery and cabbage into 1/2-inch diagonal pieces. If broccoli is used instead of cabbage, peel off the stems until no more skewers come out and slice thinly on the diagonal. Clean the mushrooms with a damp cloth and slices. Cut the red bell pepper in half, remove the seeds and cut into large pieces. Peel and chop onions. Cut green onions.
3. Heat the pot or pan to medium to high temperature. Add 2 tablespoons of oil . When the oil is hot, add the noodles. Fried in batches until golden. Remove the noodles from the pan.
4. Heat 2 tablespoons of oil. Add onion and meat. Simply let the meat brown, then stir fry until the red disappears and the meat is almost cooked. Remove the cooked meat and onions from the pan.
5. Cook the remaining vegetables separately, except for green onions, if necessary, season with a little salt while stirring. When cooking cabbage or broccoli, add 1/4 cup of water and cover while cooking. When frying is complete, remove each vegetable from the pan. Add more oil as needed.
6. Stir the sauce quickly. Put all the ingredients back into the pan and make a "good" sauce in the middle of the wok. Add sauce and stir quickly to thicken. Mix everything together and stir the shallots. Pour the cooked vegetable and sauce mixture onto the noodles. Decorate the fried noodles with roasted sesame seeds. heat.

Nutrition Guide (per serving)
Calories	647
Total fat	33g
Saturated fat	7 grams
Unsaturated fat	16 grams
cholesterol	131 mg
sodium	1,095 mg
Carbohydrate	37 grams
Dietary fiber	4 grams
protein	51g

(The nutritional information of our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)