1. Wash onions and green peppers, cut into strips, slice garlic, and slice Korean kimchi, ready to use.
2. Put a little oil in the pan. When the oil is about 70 minutes hot, add garlic and green pepper and stir-fry twice on high heat. Then add onion and stir-fry until half cooked. Add appropriate amount of salt.
3. Add Korean kimchi over high heat and continue to fry until the onions are half-ripe, then add appropriate amount of boiling water.
4. After the water is boiled, add 2/1 spoon of Korean chili, reduce the heat to a low heat and set aside. You can add the right amount of butter according to your personal taste. I think that adding butter has a richer taste.
5. Prepare the boiling water in advance, operate at the same time while frying, put the dry noodles in boiling water for one minute, wait for the 4-step water to boil, quickly pick the noodles into the wok, and continue cooking 1 Up to 2 minutes, you can choose the hardness of the noodles according to your taste.
6. Finally, add the right amount of salt and chicken essence according to personal taste. After starting the pan, you can add bacon, ham, and boiled eggs to make it more nutritious.
Tips:1. Pay attention to the amount of boiling water and the steps of simultaneous operation. It is recommended to add a little more water.
2. Other meat products can be added according to personal preference.
3. When eating, the noodles taste better with soup. In fact, the soup of this noodle tastes better!
