Chinese Noodles with Mixed Vegetables

Made this on a Wednesday evening. I have always wanted to challenge Chinese dishes because K prefers them. It tasted pretty good for a first-timer. I simply fried minced garlic, chopped onions and diced chicken and made it into a broth in a pot. Fry more garlic  in the wok, throw in some snow peas and carrots and pour the entire broth with its contents in. Season with two tablespoons of dark soy sauce, one tablespoon of light soy sauce and a dash of sesame oil. Taste and adjust according to preference with some salt and white pepper. Stir some potato starch in to thicken.

Laden over Ee Mee, garnish with a little chopped spring onions and wait for a few minutes before serving.



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