Serves 1
Directions
- 1Add 400g chicken cut into cubes or sliced to a bowl.
- 2Add ½ tsp salt, ½ tsp black pepper, ½ tsp red chilli powder, and ½ tsp garlic powder to the chicken.
- 3Mix well.
- 4Add 1 egg to the chicken and mix well.
- 5Dip the chicken in corn flour.
- 6Fry the chicken on medium flame until slightly golden.
- 7Flip the chicken pieces and take them out once they've become slightly golden.
- 8To make your sauce, add 4 tbsp dark soy sauce to a bowl.
- 9Add 3 tbsp light soy sauce.
- 10Add 2 tbsp oyster sauce.
- 11Add 2 tbsp sesame oil.
- 12Add 1 tsp black pepper.
- 13Add 1 tsp garlic powder.
- 14Add 3 tbsp sugar and mix well.
- 15In a pan, add 2 tbsp oil.
- 16Add 1 onion cut into small cubes.
- 17Add 1 tbsp ginger garlic paste and sauté.
- 18Add 3 carrots cut finely and cook for about 5 minutes.
- 19Add 1 cup cabbage and mix well.
- 20Add your cooked chicken and 900g cooked noodles to the pan.
- 21Pour your prepared sauce over the noodles and chicken.
- 22Mix well.
- 23Add 1 cup bean sprouts.
- 24Add 4 tbsp chili sauce.
- 25Add 4 tbsp ketchup.
- 26Add ¼ cup green onions.
- 27Mix well and cook for about 5 more minutes.
- 28Then take it off heat.
Ingredients
- 400 g chicken
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red chilli powder
- 0.5 tsp garlic powder
- 1 egg
- corn flour
- 2 tbsp oil
- 1 onion
- 1 tbsp ginger garlic paste
- 3 carrots
- 1 cup cabbage
- 900 g cooked noodles
- 4 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tsp garlic powder
- 3 tbsp sugar
- 1 cup bean sprouts
- 4 tbsp chilli sauce
- 4 tbsp ketchup
- 0.25 cup green onions
Equipment
bowlpantongs
Tips
- This sauce is for 450g noodles. Since I used 900g noodles, I doubled the sauce.
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