Ingredients (serves 4):
500 g Chinese noodles or egg noodles
500 grams of chicken, pork or beef 50 g
bacon or bacon-optional-
bean sprouts 150 grams (approx)
1 green onion 2 cloves garlic
5 tbsp oil 1 tsp sesame oil 1 tbsp optionally
rice wine, sherry or white wine
vodka dash of salt and pepper to taste
First prepare a mojito with soy sauce, wine and sesame oil. You can vary the mix, use your imagination. Here we marinate the chicken and bacon for about 2 hrs in the fridge, cut into strips or small cubes (1.5 to 3 cm).
Cook noodles in boiling water (and touch of oil) until al dente. Remove, drain (drain them and pour cold water to prevent the continued simmering and switch on your point) and book, mixed with a little oil to prevent sticking. The noodles can be either a taste, but are very well from 2 to 4 mm in thickness, especially those cylindrical hole inside. We leave aside waiting.
Heat the wok and put half the oil in which skip 2 minutes with the chicken and bacon previously drained from marinade. Add the juice from the marinade and stir 1 minute. Remove and reserve.
Reheat wok with remaining oil and briefly jump garlic, green onion and bean sprouts. Add the noodles, chicken and bacon, stir and withdraw. For
emplatado can sprinkle the chopped chives girl, shredded cucumber, black sesame seeds or chopped almonds. Some
among other things, add to saute of vegetables, bamboo shoots, mushrooms, ginger, green beans, zucchini or green peppers.
As I say, explore both the ingredients in the quantities of meat to taste.
The basic formula is: saute of vegetables + + boiled noodles cooked meat.
500 g Chinese noodles or egg noodles
500 grams of chicken, pork or beef 50 g
bacon or bacon-optional-
bean sprouts 150 grams (approx)
1 green onion 2 cloves garlic
5 tbsp oil 1 tsp sesame oil 1 tbsp optionally
rice wine, sherry or white wine
vodka dash of salt and pepper to taste
First prepare a mojito with soy sauce, wine and sesame oil. You can vary the mix, use your imagination. Here we marinate the chicken and bacon for about 2 hrs in the fridge, cut into strips or small cubes (1.5 to 3 cm).
Cook noodles in boiling water (and touch of oil) until al dente. Remove, drain (drain them and pour cold water to prevent the continued simmering and switch on your point) and book, mixed with a little oil to prevent sticking. The noodles can be either a taste, but are very well from 2 to 4 mm in thickness, especially those cylindrical hole inside. We leave aside waiting.
Heat the wok and put half the oil in which skip 2 minutes with the chicken and bacon previously drained from marinade. Add the juice from the marinade and stir 1 minute. Remove and reserve.
Reheat wok with remaining oil and briefly jump garlic, green onion and bean sprouts. Add the noodles, chicken and bacon, stir and withdraw. For
emplatado can sprinkle the chopped chives girl, shredded cucumber, black sesame seeds or chopped almonds. Some
among other things, add to saute of vegetables, bamboo shoots, mushrooms, ginger, green beans, zucchini or green peppers.
As I say, explore both the ingredients in the quantities of meat to taste.
The basic formula is: saute of vegetables + + boiled noodles cooked meat.
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