CANTONESE STIR FRY NOODLES RECIPES

Steps:

• Prepare the ingredients, wash the sprouts, and cut the carrots and onions into fine strips
• Knock open the eggs, add salt, oil, and chicken powder and beat evenly
• Into the frying pan and scrambled eggs
• Boil a pot of boiling water to boil the noodles 8 mature and remove
• Soak in cold water and drain the water after passing the cold river
• Heat oil in the wok and stir-fry the noodles for a while, then add the right amount of chicken powder and salt
• Stir-fried
• Add oil to the pan and stir up the onions
• Stir-fry the carrots and sprouts until soft
• Stir fry the noodles
• Stir in the light soy sauce
• Pour the egg and stir fry evenly
• Sprinkle chopped green onion at the end and serve on the plate

Steps:

• Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
• Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
• Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
• Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.