Preparation

Crush 2 cloves of garlic with the side of the knife and chop. Remove the core and fleshy parts of half yellow, half red, and 1 green bell pepper, and julienne chop them. Julienne chop 1 small carrot. Remove the core in the middle of 1 small zucchini and julienne-chop it. Coarsely chop 3-4 baby corn. Finely chop 1 celery stalk. Julienne chop 1 chicken breast. Finely chop the ginger to the size of 1 clove of garlic. Heat a pan and add 3 tablespoons of olive oil. When it is hot, add chopped ginger and garlic and sauté for 25-30 seconds. Add chicken and cook for 3-4 minutes. Add the zucchini and carrots and cook for 1-2 minutes. Add celery stalk, bell peppers, 1 cup of frozen peas, and baby corn. Cook for 1-2 more minutes. Add 2 teaspoons of oyster sauce and 4 tablespoons of soy sauce. Mix well and turn off the heat. Put water in a pot and bring it to a boil. Add half a teaspoon of salt and 1 packet of Nudo Egg Noodles. Boil for 5 minutes. After boiling, drain the noodles and return them to the pot. Add 1 tablespoon of olive oil and mix. Add the prepared sauce and mix again. Nudo Egg Noodle with Chicken and Vegetables is ready to serve. Enjoy your meal!