WARNING: We are not the greatest chef and whatever that comes out of this Trycipe is not guaranteed to suit your taste. So try it at your own discretion.
Craving some Chinese noodles but don’t feel like ordering takeout? We’ve got you covered with this simple trycipe.
Ingredients:
Chinese Noodles
Red Chilli
Spring Onions
Garlic
Chicken
Light Soy Sauce
Salt
Sugar
Cooking Oil
Vegetables of your choice
Recipe:
Chop the red chilli, spring onions and garlic into small pieces and put it in a big bowl.
Heat up 2-3 tablespoons of cooking oil in a pan.
Drizzle the hot oil onto the chopping red chilli, spring onions and garlic in the bowl. This will release the aroma of the ingredients.
Bring a pot of water to boil.
Put the Chinese noodles into the boiling water to cook it. Make sure the water it brought to boil again. (To make it cook faster, you might want to cover the pot with a lid. When the noodles are ready the water should have small froths bubbling up. You can just remove the cover to let the bubbles simmer down. I like to repeat this process twice because I like to.)
If you want to make the noodles extra chewy, you might want to rinse it under cold water. But since it’s a soup dish, I don’t.
Place the cooked noodles in the bowl with the chilli, garlic and spring onions.
Add about 1.5 tablespoons of soy sauce into the bowl.
Add a teaspoon of sugar.
Add a teaspoon of salt.
You can cook the vegetables and chicken that you want in the noodle water. (I’ll use leftover KFC chicken because it’s convenient.)
Place the vegetables and chicken with the noodles.
Pour some of the leftover noodle water into the bowl.
You might want to add any other seasoning to get your desired taste.
And that’s how you cook this noodle dish. This Trycipe should work for all types of noodles. As this is a light dish, we recommend getting Shanghai and Beijing style noodles rather than vermicelli and thick yellow noodles so that the flavours are soaked up by the noodles.
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