Rice noodles with chicken and egg
Description
The recipe won't take much time. It's best to serve the dish immediately after cooking. In Asia, it is traditionally served with sliced pickled chili peppers. For cooking, it's better to use a wok, as it helps retain more nutrients in the ingredients and speeds up the cooking process. Serve hot.
Instructions
- 1
Step 1
1. Cook the noodles in salted boiling water. Rinse and cut Chinese broccoli into small pieces. Rinse the chicken and cut into small pieces, add 1 teaspoon of soy sauce, potato starch, mix and set aside. Peel the garlic and grate finely. In a small bowl, mix soy sauce, oyster sauce, sugar, and white ground pepper.
- 2
Step 2
2. Sear the meat over medium heat in a preheated pan until cooked through, then transfer to a plate.
- 3
Step 3
3. Add a spoonful of butter to the frying pan and sauté the garlic.
- 4
Step 4
4. Crack the eggs into the frying pan and mix thoroughly.
- 5
Step 5
5. Next, add Chinese broccoli to the eggs and stir-fry until the vegetables turn bright green.
- 6
Step 6
6. Add the noodles and sauce mixture to the pan. Stir-fry, constantly tossing for even cooking. If the noodles start to stick together, add a little oil.
- 7
Step 7
7. When the sauce is evenly distributed in the pan, add the meat and cook until the noodles turn brown on both sides.
- 8
Step 8
8. Serve the dish immediately after cooking with marinated peppers.