ingredients

  • 1 kg full of fresh rice noodles
  • 2 teaspoons sesame oil
  • 2 crushed garlic clove
  • 2 thinly sliced ​​chili
  • 600g fillet cut into cubes of chicken breast
  • 250 g baby Chinese cabbage cut around
  • 4 green onion thinly sliced ​​
  • 2 tablespoons kecap manis
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1/4 cup chopped cilantro

Method

  • STEP 1 Place noodles in a large bowl and cover with boiling water.
  • STEP 2 separate noodles with fork and unloading.
  • STEP 3 Heat oil in wok, stir-fry red pepper and garlic.
  • Step 4 Add chicken, stir-fry until brown off.
  • STEP 5 Add Buk Choy and onion, fry the onion softens and turns off until the chicken is cooked.
  • STEP 6 Add noodles with kecap manis, sauces and sugar, stir gently to combine.
  • STEP 7 Remove from heat, add the coriander and stir gently to combine.

Notes