Wide noodles 100 g
Chicken egg 1 piece
Lamb 120 g
Soybean sprouts 20 g

Lotus Root15 g
Green peas 10 g
Onions15 g
Chives 5 g
Vegetable oil to taste
Oyster sauce 1 tablespoon
Soy sauce 1 tablespoon
Sugar 5 g
Sesame oil 1/2 teaspoon

COOKING INSTRUCTIONS 25 MINUTES

1. Boil the noodles until cooked. Mix oyster and soya sauces with sugar and sesame oil.

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Pasta Casserole

1. Fry the scrambled egg in vegetable oil.

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How to Make Scrambled Eggs

1. Cut lamb, lotus, onion, pepper and peas.

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How to process sweet pepper

1. Fry the meat in vegetable oil over high heat until half-cooked – about three minutes. Add chopped vegetables, soybean sprouts and egg, fry for a couple of minutes, stirring constantly. Add noodles at the end, season with sauce and mix.

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Ceramic coated frying pan

Chicken stock 1 l
Tomatoes200 g
Ginger Root 60 g
Garlic 10 g

Chicken egg 1 piece
Salt 1 g
Ground White Pepper 1 g
Vegetable oil30 ml
Chives 70 g
Chicken 1 piece

COOKING INSTRUCTIONS 2 HOURS 30 MINUTES PRINT

1. Chop the chicken carcass at random, rinse and cook in boiling water for 10 minutes.

CRIB
How to make chicken stock

1. Drain and rinse the chicken pieces under running water.
2. Put the pieces in a saucepan, add water and add the onion and half the ginger. Cook slowly for 2 hours.

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How to prepare ginger

1. In a deep bowl, heat the oil and fry the chopped ginger and garlic until aroma appears.

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Stewpan

1. Add the tomatoes to the garlic and ginger and lightly fry.

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How to prepare tomatoes

1. Pour in the chicken stock and salt and pepper.
2. Beat the egg separately and pour it into the prepared base.

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Mixer

1. Add finely chopped green onions and let simmer for a minute. If desired, add chicken pulled into fibers. The soup is ready.