Chicken Pasta
by teresabian
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Water is 3 times+ of noodles. After boiling water, add 1 gram of salt to cook the noodles until soft. Stir in the middle to prevent it from sticking to the pot. If there is little water, add boiling water instead of cold water. If you don't grasp it, you can taste it, and the basic chopsticks can be cut off. About 125 grams is enough for one person. Pour out to control the moisture after being cooked, being careful not to burn your hands.
2. When cooking the noodles, cut these ingredients and chop them into small pieces for a good taste. There is only a piece of chicken breast. If you eat seafood, you can add shrimp and squid together.
3. Cut it like this and scrape it at 45 degrees. The chicken is very tender and will not break easily when fried.
4. Use this salt bottle to pour about 5 times, add 2 spoons of light soy sauce, and stir.
5. 1 tablespoon of oil, cover the bottom of the pot, fry three pieces of bay leaves, and take out.
6. Add garlic, green onions and sauté, add 1 teaspoon of thirteen incense, and 1 teaspoon of pepper powder.
7. Add onions and sauté until soft, about 30 seconds.
8. Add chicken and stir fry for 2 minutes. The meat will turn white and go out of the pan. Not long, the meat will grow old.
9. Add a little oil to the pot, stir-fry tomatoes for juice, add carrots and vegetables.
10. 1 spoon of light soy sauce, 1 spoon of tomato sauce (I didn't add it), 0.5 spoon of oil, 0.5 spoon of cooking wine, 1 spoon of sesame seeds, 1 spoon of vinegar, 1 spoon of very fresh, 1 spoon of water. Low heat for 3 minutes.
11. Add chicken and stir well, add cucumber shreds at the end. Serve 3/4 of the amount, place the remaining part on a plate of noodles, and stir-fry out of the pot.
12. Add oil to the pan and sauté the sesame seeds until fragrant.
13. Put the rest of the noodles in, scoop a spoon, mix evenly without sticking, and pack it with rice.
