Thick cornstarch noodles.
- 450 g diced chicken meat
- 2 carrots cut into sticks
- 1 cup celery sliced
- half a head of cabbage shredded
- 1 medium onion sliced
- half a cup of soy sauce
- 1 package corn starch noodles
- Black pepper
Place noodles in a bowl, cover with hot water to soften. Heat a bit of oil and sauté the chicken until done. Remove chicken and cook vegetables for a few minutes. Drain the noodles and add them to the vegetables. Put the chicken back in and add soy sauce and pepper to taste. Garnish with green onions. Optionally you can add pork or shrimp chopped into pieces.
Cornstarch 85 %, water, emulsifier: E452.
This product contains