Bangka Chiken Noodle

Ingredients:
1 kg of wet egg noodles / fresh, ready to buy

Topping:
150 g green cabbage, cut into 3 cm, boiled briefly
150 g of bean sprouts, clean

Chicken Stir-fry:
2 tablespoons vegetable oil
1 / 2 tsp sesame oil
2 cloves garlic, finely chopped
250 g chicken, cut into small
100 g mushrooms, cut into small
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
1 / 2 teaspoon pepper
1 teaspoon salt
150 ml of water

Complement:
chicken broth
fried onion
thinly sliced ​​scallions

How to make:
Boil enough water, boiled noodles to float. Remove and drain.
Put a little vegetable oil or chicken oil and soy sauce in a bowl.
Enter the hot noodles, stir until blended.

Chicken Stir-fry:
Saute garlic until fragrant.
Add chicken, stirring until stiff.
Enter the mushrooms, stirring until wilted.
Add seasonings and water. Cook until boiling and slightly dry. Remove from heat.
For the noodles into 5 parts.
Give each bean sprouts, mustard greens, saute chicken and sprinkle with fried shallots and sliced ​​scallions.
Serve hot with chicken broth.