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Ingredients
- 1 pack of 250 g egg noodles medium size
- 2 tablespoons sunflower oil
- 280 g of boiled chicken breasts, cut into thin strips
- 1 clove minced garlic
- 1 red pepper, seeded and cut into strips Fine
- 100g shiitake mushrooms into slices
- 6 scallions sliced
- 100g bean sprouts
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Preparation
1 - Put the noodles in a bowl or a large bowl and lightly trocéelos. Cover with boiling water and allow to soak while you prepare the other ingredients.
2 - Preheat a wok over medium heat, add the sunflower oil to the wok and stir to coat with the oil. When hot, saute for 5 minutes the chicken with garlic, peppers, mushrooms, onions and bean sprouts.
3 - Drain well and pass the noodles to the wok, stir and continue to saute another 5 minutes. Sprinkle chow mein with soy sauce and sesame oil and stir so that it is well blended.
4 - Pass the chicken chow mein warm individual bowls and serve immediately.
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