Today I have Chinese kale, leftover from another meal store in refrigerator, I need to cook it soon before it goes bad "Pad sea ew" is my choice, I would add rice vermicelli instead of flat rice noodles.
Ingredients
100 grams chicken breast cut it to bite size pieces
100 grams vermicelli
1 tablespoon garlic
2 eggs
4-5 whole Chinese kale or broccoli sliced
1 tablespoon vegetable oil
1 1/2 dark sweetened soy sauce
1/2 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons water
To prepare rice vermicelli, Soak noodles at room temperature, until soft (about 15-20
minutes) drain the water, place noodles in a small bowl, add 1 tbsp. dark sweet soy sauce,mix well,set aside.
Directions
Preheat vegetable oil in a large
frying pan over medium heat, add garlic, When it's slightly brown add the chicken.
Turn the heat to
moderate, Stir-fry until the chicken is all cooked, move
the chicken to the side, Break 2 eggs into a pan, add fish sauce whip briskly
with a spatula.
Add noodles and water stir briefly. Add Chinese kale season with soy sauce, fish sauce, sugar, oyster sauce and remaining dark soy sauce.
Stir well mixing thoroughly all the ingredients, Remove from heat, Serve with dried chili flake or pickled chili
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