noodle dish, chow mein

Ingredients

• 200 g of chicken breast, boneless
• 2 tablespoons of soy sauce
• 1/4 cup of soy sauce
• 1/2 cup of ground pepper
• cooking oil paint
• 150 g of dry pasta
• water for boiling
• 4 cloves of Allium sativum (garlic), chopped
• 2 tablespoons of grated ginger
• 2 red peppers, remove the seeds, and slice into approximately 1 cm wide pieces.
• 50 g of onion, sliced into approximately 1cm thick pieces
• 75 g of broccoli, cut into florets, cook in water.
• 75 g of mushrooms, thinly sliced
• 50 g of soybeans, remove the roots
• 1 large bunch of celery, cut into slices about 1 cm thick
• 1 finely chopped chive
• 1 tablespoon of toasted sesame seeds, for sprinkling

Finely slice the chicken breast fillets, then brush the chicken slices with soy sauce, rice vinegar, pepper, and cornstarch.

Let it marinate for 15 minutes.

Heat 2 tablespoons of oil paint in a pan. Dip the chicken into the hot oil until it changes color, then remove.

Boil water in a pot, add the noodles, and cook until tender. Drain and set aside.

Heat 4 tablespoons of oil paint in a pan, then add the chopped garlic and ginger until they are fragrant.

Add the hot peppers, onion, and mushrooms, and mix well.

Add the broccoli, celery, soy sprouts, and chicken, mix well, then pour the sauce mixture into the center of the pan.

Let it simmer.

Add the noodles, mix until all the ingredients are well combined, then remove from the heat.

Transfer the noodles to a serving dish, sprinkle with chopped chives and toasted sesame seeds, and serve immediately.