Spicy Mushroom Chicken Nuggets Rice Noodles
by Miira
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Wash green onions, broccoli, and shiitake mushrooms and set aside.
2. Soak the rice noodles in water for later use.
3. Put the scallion, ginger, garlic and knife into the pepper, soybean paste and bean paste for later use.
4. Add chicken nuggets with cooking wine and ginger slices, blanch them out, preheat a non-stick pan in a Maxim non-stick pan, heat them up with oil, pour in chicken nuggets and stir-fry.
5. Add green onion, ginger, garlic and pepper and saute until fragrant.
6. Add soy sauce, dark soy sauce, bean paste and soybean paste and stir fry until fragrant.
7. Pour in the red wine to make it smelly.
8. Add the chicken nuggets with boiling water, the Maxim non-stick pan is designed with low pressure, which is physically non-sticky and perfect.
9. Simmer over medium heat until the chicken is cooked through.
10. Add shiitake mushrooms and salt to taste.
11. Boil the bean curd and broccoli in a pot and remove.
12. The soaked rice noodles are softened and put in a bowl.
13. Pour the stewed mushrooms and chicken nuggets.
14. Add a little bit of oil, sprinkle in chopped green garlic and enjoy.
15. Finished picture.
Tips:You can mix and match the vegetables as you like! wish you a happy life! Friends who like Maxim’s non-stick pans go to Tmall to search for "Maxim Stores" and contact the customer service newspaper "Mira Sister" to have a discount!
