Chef’s Table Cuisine : Ramen Noodle Dish

Chef’s Table Cuisine : Ramen Noodle Dish


Ramen Noodle Dish Boil one hundred fifty grams of ramen noodles Vegetable oil Four ounces of sliced chicken breast Quarter cup of fine julienne carrots Thin slice green pepper Thin sliced red onion Quarter cup of bean sprouts Two leaves of cabbage chiffonade Cook two to three minutes until slightly softened Add the cooked ramen noodles Five tablespoons of yakisoba sauce One tablespoon of shredded pickled ginger

Leave a Reply

Your email address will not be published. Required fields are marked *