Ingredients
Ginger 1 tsp
Garlic 1 tsp
Chicken Breast 1/2 lb sliced into bite-size strips
Salt
Soy Sauce 1 tbsp
Carrot 1/4 cup
Onion 1/4 cup
Bell Pepper 1/4 cup
Rice Vinegar 1 tbsp
Noodles 100 grams
Szechuan Sauce 2 tbsp
(chilli flake 1tbsp, Garlic 1/4 tsp ,Ginger 1/4 tsp, Tomato ketchup 1 tbsp, Soy sauce 1tsp)
Green Chili 3 chopped
Chopped Scallion 1 tbsp
Black Pepper 1/2 tsp
Direction:
1. First boil the noodles in a medium size pan of salted water and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender.
2. In a wok heat 2 tablespoons of vegetable oil over high heat, add ginger garlic chicken and stir-fry for about 3 minutes.
3. Add salt , soy sauce , carrot , bell peppers, onion and saute 2 minute then add rice vinegar to the wok and stir-fry for another 2 minutes.
4. Add noodles, Szechuan Sauce, green chili and chopped scallion mixture to the skillet and stir-fry for 3 minutes..
6. Grab a fork and enjoy!
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