Health benefits
Purple cabbage: low in protein
Carrots: good for the spleen
Ingredients
Chicken breast ( 200g ) | Noodles ( 200g ) |
Purple cabbage ( Appropriate amount ) | Hot pepper ( 1 piece ) |
Carrot ( 1 root ) | Salt ( appropriate amount ) |
Sugar ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Dark soy sauce ( Moderate amount ) | Black pepper ( appropriate amount ) |
Chicken essence (appropriate amount) | Cumin grains ( a little ) |
Sichuan peppercorns Oil ( Appropriate amount ) | Salad oil ( Appropriate amount ) div> |
Onion and garlic ( appropriate amount ) | Cooking wine (appropriate amount) |
How to make fried noodles with mixed vegetables and shredded chicken
1. Wash and cut the chicken breast into thick shreds, add salt, cooking wine, light soy sauce, and starch to marinate for a while.Shred the purple cabbage, peppers, and carrots, and chop the onions and garlic and set aside.
2.Cook the noodles.Cook until medium-cooked, turn off the heat, cool, and drain away the water.Add light soy sauce and salad oil and stir evenly.To make the noodles delicious and prevent them from sticking.
3. Add oil to the pot, stir-fry the shredded chicken until cooked, remove and set aside.
4.Put oil in the pot, sauté onion and garlic, add purple cabbage and pepper , stir-fry the carrots for a while.
5.Add chicken shreds, noodles, salt, sugar, light soy sauce, and dark soy sauce Stir-fry until browned, add black pepper, cumin seeds, peppercorn oil, and chicken essence to taste.
6. Remove from the pot and plate.
Tips
It is better to use cut noodles for fried noodles.The noodles I use are high-gluten noodles.The noodles can be cooked to medium-cooked.If they are overcooked and stir-fried, the noodles will become chewy.After cooking the noodles, make sure the water is dry.Add oil and light soy sauce to prevent the noodles from sticking together and allow the noodles to absorb the flavor first.
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