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20minutes
Cut off the edges of the leek and cut into 3 cm widths.
Cut the onions into combs with a width of mm.
Cut off both ends of the peppers and cut into small pieces with a width of 2 mm.
Cut the green onions diagonally with a width of 2 mm.
For chicken thighs, remove excess skin edges and cut into 2-3 cm cubes.
Sprinkle about 2 tablespoons of salad oil (outside the amount) in a frying pan, add the yakisoba noodles without loosening, and brown over medium heat.
Fry the back side until it is browned and take it out.
Sprinkle about 1 tablespoon of vegetable oil (outside the amount) in a frying pan and fry the chicken thighs from the skin to medium heat.
Fry the chicken thighs until a little redness remains.
Add the onions, green onions and peppers and fry until the oil blends in.
Add leek when the whole is glossy.
Add the yakisoba noodles that you took out and loosen them lightly.
Add oyster sauce, salad oil, soy sauce, garlic, ginger, sugar and sesame oil and mix evenly.
・ Anyone can easily make Chinese-style fried noodles, in which the fragrant noodles are firmly entwined with the sauce, with the effort of frying the noodles and ingredients separately.
・ By baking the noodles without loosening and without touching them, the surface will be browned. You can make fragrant noodles by coloring the surface.
・ Cut the onion along the fiber because you want to retain the texture.
・ Chive is fragrant by adding it at the end of the ingredients.
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