This is something that had to be cooked in a hurry because I didn’t take the chicken out the night before like I was supposed to to let it sit in the fridge so it can defrost.
I ended up thawing it out in warm running water until I can pull these chunks of chicken breasts to pieces. I cut these in to tiny bite sizes and set them aside. I added 2 tbs both of sesame oil and vegetable oil. I added the chicken to the hot wok and fried it until the chicken is done and I added 4 green onions, 3 cloves of garlic and 1 small slice of ginger that I washed and pealed. I added the garlic and ginger after I ground them in my mortar and pestle and added it to the wok with the chicken and I added the green onions after I washed and cut them and stirred to mix and combine them.
I added 1 bullion cube because the packet of noodles didn’t have a seasoning packet. I added 2 dashes of maggi or knorr aroma, I added 1 tbs each of dark soy sauce, siracha, hoisen sauce and stirred. I then added 1 cup of water and added 1 packet of noodles and covered. I kept checking to be sure the noodles are soft.
When the noodles were al dente then I left the cover on and let it sit for 5 minutes. This allows the noodles to catch all of the flavor.
Also I am a big fan of Chinese food.
