Chicken Pot Noodles

Flour and make dough awake! Prepare dishes

Wash the chicken breast and cut into small cubes! Add a small amount of light soy sauce, dark soy sauce, thirteen spices, salt, and ginger and marinate for a while! Reuse the time to marinate the meat and cut other vegetables

Remove the roots from the shiitake mushrooms, wash and dice them and set aside

Chop onions, garlic and ginger and set aside

Boil water in a pot. When the water boils, blanch the diced mushrooms. Use cold water to cool them. Control the water and set aside

Pour oil into the pot, wait until the oil starts to smoke, turn down the heat, simmer the garlic and ginger first, add the diced meat when the aroma comes out, stir-fry over high heat, add green onions, a small amount of light soy sauce, thirteen spices, salt, when the frying is almost done, add dark soy sauce to adjust the color, add chicken essence, and MSG and take it out!

Clean the pot and pour in oil. When the oil is 50% to 60% hot, add minced green onion and minced ginger. After the minced ginger is fragrant, add diced potatoes and diced mushrooms and stir-fry. Add spicy noodles, a small amount of light soy sauce, thirteen spices, and salt and continue to stir-fry

Stir-fry for a while, add the fried diced pork, diced green pepper and continue stir-frying!

Finally, add diced tomatoes and dark soy sauce and stir-fry for a while, then add boiling water and let it simmer for a while!

When cooking, take another pot to boil water and cook the noodles, then press and cut the noodles (I use a noodle press to press and cut the noodles)

After the water boils, cook the noodles, and then put them into the vegetable soup pot! (Before cooking the noodles, add chicken essence, MSG, and dark soy sauce to the soup pot)

Finally, add chives and balsamic vinegar and mix well😄

Overview

Tags

Ingredients

Steps