Material:- Wet noodle 400 gr
- 200 gr cabbage
- 2 pcs tomatoes
- 3 tsp chives
- 2 tsp coriander leaves
- 400 gr chicken
- 4 tbsp cooking oil
- 1.5 ltr chicken broth (from boiled chicken before frying).
- Btr 2 eggs, beaten off
- 2 tablespoons soy sauce
- 2 tablespoons fried onions
- Raw pickles
- Emping fried
Subtle seasoning:
- 4 pcs garlic
- 6 btr onion
- 4 btr pecan
- 1 teaspoon pepper
- 3 tsp salt
- Flush noodles with warm water, drain. Sliced cabbage 1 cm in size. split-split tomatoes, sliced 1 cm scallions, thinly sliced celery, suwir-waste suwir chicken bones, set aside.
- Heat oil in a skillet, stir-fry until fragrant spices smooth, pour broth. After the stock mendidh pour beaten eggs bit by bit, stirring gently until cooked through and gather the eggs are small, sweet soy sauce and enter suwir chicken, then bring to a boil again.
- Enter the cabbage, tomatoes and scallions and cook until the vegetables are slightly wilted, add the noodles and celery, stir briefly, lift.
- Place the cooked noodles into a serving dish, sprinkle fried onions. Serve while hot with emping complementary and fried pickles.
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Foto : Istimewa
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Noodle
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