1. The nine-layer pagoda leaves are removed after the leaves are removed, washed, and added to the juicer together with pine nuts, sliced garlic, camellia oil, and a little drinking water to complete the production of green sauce.
2. Put half a pot of water in the pot, add the noodles and add a little salt after it is boiled over high heat. Stir the noodles from time to time until the noodles are softened.
3. Put the skin of chicken breast in a saucepan and use low heat to force out the camellia oil inside.
4. Put small pieces of shiitake mushrooms and pleurotus eryngii in a pan and stir fry over low heat. Then add small pieces of chicken breast. After the chicken breasts are cooked, add the beaten green sauce and a little salt to stir fry.
5. Add the cooked noodles to the pan, stir and stir well, and it's done.
Tips:Homemade fresh green sauce with pine nuts, mushrooms and tender chicken breast made with green sauce pasta, simple and delicious, every bite is fresh~
