Step 1:
You can use chicken from a left over chicken roast if you prefer, if not then steam cook chicken julian cut with salt, redchilli, garam masala, soy sauce and a dash of oil till tender and dry.
Step 2:
Medium or fine Egg noodles (you can substitute any type of noodle available) 1 pac ?? grams
boil in salted water with 1 tbsp oil.
strain and run cold water over it.
Step 3:
For ?? gram or a pac of noodles I would put
3 tbsp soy sauce
2 tbsp chilli garlic sauce
2 tbsp sweet chilli sauce
1/2 tsp Chinese salt (monosodium glucamate)
mix it well in the drained nnodles and let rest for atleast 10 minutes.
Step 4:
Cut, shred, chop all the vegetables and set aside on a tray.
fresh ginger garlic shreded 1 tsp each
spring onion julian sliced 3-4 stalks
1 cup capsicum/sweet peppers thin sliced
1 cup white cabage thin sliced
1 cup carrot sliced
1 cup mushrooms sliced
1 cup green beans chopped (optional)
So when all the steps are set the cooking time is just matter of 5 minutes only.
Take a deep wok heatup on high flame add a 1 tsp sesame seed oil and 3 tbsp vegetable oil.
Add ginger garlic stir for 1 minute and add spring onions to it stir for another 1 minute, add the noodles at this stage stir fry on high flame for 2 minutes and add all the remaining vegetable plus the cooked chicken and toss on high flame for 3-4 minutes.
Thats it done.
You can use chicken from a left over chicken roast if you prefer, if not then steam cook chicken julian cut with salt, redchilli, garam masala, soy sauce and a dash of oil till tender and dry.
Step 2:
Medium or fine Egg noodles (you can substitute any type of noodle available) 1 pac ?? grams
boil in salted water with 1 tbsp oil.
strain and run cold water over it.
Step 3:
For ?? gram or a pac of noodles I would put
3 tbsp soy sauce
2 tbsp chilli garlic sauce
2 tbsp sweet chilli sauce
1/2 tsp Chinese salt (monosodium glucamate)
mix it well in the drained nnodles and let rest for atleast 10 minutes.
Step 4:
Cut, shred, chop all the vegetables and set aside on a tray.
fresh ginger garlic shreded 1 tsp each
spring onion julian sliced 3-4 stalks
1 cup capsicum/sweet peppers thin sliced
1 cup white cabage thin sliced
1 cup carrot sliced
1 cup mushrooms sliced
1 cup green beans chopped (optional)
So when all the steps are set the cooking time is just matter of 5 minutes only.
Take a deep wok heatup on high flame add a 1 tsp sesame seed oil and 3 tbsp vegetable oil.
Add ginger garlic stir for 1 minute and add spring onions to it stir for another 1 minute, add the noodles at this stage stir fry on high flame for 2 minutes and add all the remaining vegetable plus the cooked chicken and toss on high flame for 3-4 minutes.
Thats it done.
