Stir-fried noodles with vegetables

Ingredients

• 100 g of chicken breast, sliced thinly
• 100 g of shrimp, peeled (optional)
• 1 carrot, sliced thinly
• 100 g of cauliflower, cut into florets
• 100 g of white cabbage, cut into pieces
• 100 g of Brassica oleracea var. viridis
• 50 g of green beans, cut into rounds
• 1 bunch of chives, finely chopped
• 2 stalks of celery, cut into rounds
• 4 cloves of Allium sativum (garlic)
• 3 cloves of garlic
• 1/2 cup of ground pepper
• 750 ml of water or chicken broth
• 1 tablespoon of soy sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of salt
• Half a teaspoon of sugar
• 1 tablespoon of oil paint for cooking
• 1 tablespoon of cornstarch
• 2 tablespoons of water

Finely chop the garlic, red onion, and bell pepper.

Heat the oil paint, then add the chopped spices and cook until they release their fragrance.

Add the chicken and shrimp, and mix until the color changes.

Pour, either water or chicken broth, and then bring to a boil.

Add the carrots and cauliflower first, as they require a longer cooking time.

Add green beans, white cabbage, and curly kale.

Season with soy sauce, rice vinegar, salt, and sugar.

Mix thoroughly.

Cook the vegetables until they are tender but still have a slight bite.

If you would like a thicker sauce, add a cornstarch slurry by stirring gently.

Add chives and celery, then cook for about 1 minute.

Serve immediately, while hot.