Szechuan Veg. & Chicken Noodle Soup Recipe
200 gm Chicken breast, julienned
100 gm Szechuan Vegetable
1 ½ Tbsp oil
1 clove garlic, chopped
1.5L water
1 ½ tsp salt
3 Bird eyes chili (optional, chopped)
Flat noodles for two (prepared according to packaging)
Method:
1. Heat wok in addition to set inwards oil. Put inwards chopped garlic in addition to sauté until fragrant in addition to golden.
2. Put inwards chicken in addition to stir until it’s one-half cooked.
3. Put inwards Szechuan vegetables. Stir.
4. Add inwards water, convey to a boil in addition to simmer for fifteen minutes
5. Season alongside salt. It has to travel slightly to a greater extent than salty.
6. To serve, house noodles inwards a bowl, house sum of bird’s pith chili every bit needed. Pour boiling soup over noodles.
the type of Szechuan Preserved Vegetable I used
