hey youtubers my name’s Amy and I’m
Julie and with the dancing sisters
welcomed our kitchen today we’re doing
chicken fried noodles now everyone knows
what a delicious plate of fried noodles
tastes like but we’re going to show you
the secret to the juices museum ever
have so let’s get started
so for these amazing noodles we’re just
going to keep it really simple we’ve got
some egg noodles bean sprouts broccoli
some thinly sliced carrot diced up
ginger and garlic and chicken thigh cut
into strips so the first thing that
we’re going to do is start by marinating
our chicken so I’ve got 300 grams of
chicken thigh here now we really
recommend using thigh instead of
resubmit for this dish because it is
just that much more juicy and to that we
just add a really classic marinade of
half a teaspoon of light soy sauce a
quarter of a teaspoon of salt a quarter
of a teaspoon of sugar a pinch of pepper
and two tablespoons of water we’re also
going to add one teaspoon of corn flour
and a quarter of a teaspoon of baking
soda to find out why we use these two
magic ingredients check out our pots
take a video on food tube
while the chicken is marinating we’re
going to get the noodles ready now we
think you’ll all agree that fancy
noodles are much better than soggy ones
and a stir fry and to achieve that we
always take our noodles just so that’s
just softened because they’ll keep
cooking in the wok pour some boiling
water over 250 grams of thin egg noodles
and we may start to loosen up give them
a swivel chop is it great for this now
when they’re just soft and bouncy like a
tangle of elastic bands quickly drain
them in a colander and you’re good to go
okay we’re ready to start cooking so
we’re going to start with the chicken
get your wok superhot do we want to add
about two tablespoons of vegetable oil
add in half of the ginger and garlic
then later chicken out in a single layer
so that we can get some nice color on
there
let the chicken do its thing for a
couple of minutes then start flipping it
so it ends up nicely browned all over
then add in 60 milliliters of water and
cover very quickly so that we can trap
in all of those lovely flavors so the
magic that’s happening on the wok right
now is that the cornflour in the water
is forming this beautiful slick gravy
that’s going to cut every strand of
noodles that’s how we get them so juicy
without adding loads of oil give it a
minute to cook the chicken through then
scoop everything out into a clean bowl
and set aside
fire up your walk again and goes 1
tablespoon of oil and the rest of the
garlic and ginger let this is a little
way into a fragrant then add in half a
handful of carrots a whole handful of
bean sprouts and a handful of broccoli
give it a good stir to cook the fish
through properly we’re going to give it
some steam all you to do is add and 80
miles of cold water stick a lid on it
and let it cook through turn the heat
down to low so the vegetables don’t firm
I’ll add in the rest of the ingredients
for the noodles cut them up slightly
it’s they’re easy to toss you can do
this as the pair of scissors if you like
and go the noodles now pour that lovely
gravy on top along with the chicken to
season and we’re using 3/4 of a teaspoon
of salt one and a quarter teaspoon of
sugar and one teaspoon of dark soy slide
each fetch slow down the side of the wok
until the meat in the middle then the
fossa swim up at the same time along
with bunch of noodles give the notice a
little jiggle at the top then release
keep repeating this until everything’s
mixed together and the noodles heat it
through so that’s all there is to it
guys chicken fried noodles overall
delicious they smell amazing too those
beautiful colors 30 have a guy’s chicken
fried noodles super juicy and super
Chester’s packet of Richardson greedy
and you know what there is no shame in
using a fork right really plump noodles
mm-hmm
all righty thank you very much for
watching we’re gonna finish this off Lee
asked me of you guys make it yeah oh and
in Assam Chester’s
sugar this chakra more you guys know on
social media if you do because we love
seeing photos of the things you make and
it’s just really heartwarming for us so
okay so thanks very much and see you
next time bye
you
Julie and with the dancing sisters
welcomed our kitchen today we’re doing
chicken fried noodles now everyone knows
what a delicious plate of fried noodles
tastes like but we’re going to show you
the secret to the juices museum ever
have so let’s get started
so for these amazing noodles we’re just
going to keep it really simple we’ve got
some egg noodles bean sprouts broccoli
some thinly sliced carrot diced up
ginger and garlic and chicken thigh cut
into strips so the first thing that
we’re going to do is start by marinating
our chicken so I’ve got 300 grams of
chicken thigh here now we really
recommend using thigh instead of
resubmit for this dish because it is
just that much more juicy and to that we
just add a really classic marinade of
half a teaspoon of light soy sauce a
quarter of a teaspoon of salt a quarter
of a teaspoon of sugar a pinch of pepper
and two tablespoons of water we’re also
going to add one teaspoon of corn flour
and a quarter of a teaspoon of baking
soda to find out why we use these two
magic ingredients check out our pots
take a video on food tube
while the chicken is marinating we’re
going to get the noodles ready now we
think you’ll all agree that fancy
noodles are much better than soggy ones
and a stir fry and to achieve that we
always take our noodles just so that’s
just softened because they’ll keep
cooking in the wok pour some boiling
water over 250 grams of thin egg noodles
and we may start to loosen up give them
a swivel chop is it great for this now
when they’re just soft and bouncy like a
tangle of elastic bands quickly drain
them in a colander and you’re good to go
okay we’re ready to start cooking so
we’re going to start with the chicken
get your wok superhot do we want to add
about two tablespoons of vegetable oil
add in half of the ginger and garlic
then later chicken out in a single layer
so that we can get some nice color on
there
let the chicken do its thing for a
couple of minutes then start flipping it
so it ends up nicely browned all over
then add in 60 milliliters of water and
cover very quickly so that we can trap
in all of those lovely flavors so the
magic that’s happening on the wok right
now is that the cornflour in the water
is forming this beautiful slick gravy
that’s going to cut every strand of
noodles that’s how we get them so juicy
without adding loads of oil give it a
minute to cook the chicken through then
scoop everything out into a clean bowl
and set aside
fire up your walk again and goes 1
tablespoon of oil and the rest of the
garlic and ginger let this is a little
way into a fragrant then add in half a
handful of carrots a whole handful of
bean sprouts and a handful of broccoli
give it a good stir to cook the fish
through properly we’re going to give it
some steam all you to do is add and 80
miles of cold water stick a lid on it
and let it cook through turn the heat
down to low so the vegetables don’t firm
I’ll add in the rest of the ingredients
for the noodles cut them up slightly
it’s they’re easy to toss you can do
this as the pair of scissors if you like
and go the noodles now pour that lovely
gravy on top along with the chicken to
season and we’re using 3/4 of a teaspoon
of salt one and a quarter teaspoon of
sugar and one teaspoon of dark soy slide
each fetch slow down the side of the wok
until the meat in the middle then the
fossa swim up at the same time along
with bunch of noodles give the notice a
little jiggle at the top then release
keep repeating this until everything’s
mixed together and the noodles heat it
through so that’s all there is to it
guys chicken fried noodles overall
delicious they smell amazing too those
beautiful colors 30 have a guy’s chicken
fried noodles super juicy and super
Chester’s packet of Richardson greedy
and you know what there is no shame in
using a fork right really plump noodles
mm-hmm
all righty thank you very much for
watching we’re gonna finish this off Lee
asked me of you guys make it yeah oh and
in Assam Chester’s
sugar this chakra more you guys know on
social media if you do because we love
seeing photos of the things you make and
it’s just really heartwarming for us so
okay so thanks very much and see you
next time bye
you
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