STIR FRY Glass Noodles With CHICKEN & VEGETABLES

Instructions

1. Pour the glass noodle with boiling water and leave for 5 minutes, then rinse in cold water and leave in a colander to drain, lay then into a bowl.
2. Cut all the vegetables and chicken into thin strips, chop the cilantro and roast the sesame seeds.
3. Heat a pan with 1 tbsp of vegetable oil, whisk the eggs until smooth and pour into the pan, fry the egg roll on both sides over medium heat, take it out of the pan and cut into strips.
4. Add 1 tbsp of vegetable oil into the pan and lay out the cut bulb onion, fry over high heat until semi readiness, stirring constantly, for about 3 minutes. Take out into the bowl.
5. Heat the pan again, add 1 tbsp of vegetable oil and lay out the cut carrot, fry over high heat until semi readiness, stirring constantly, for 3-4 minutes. Lay out into the bowl.
6. Add 1 tbsp of vegetable oil and fry the bell pepper over high until semi readiness for about 3 minutes stirring constantly. Lay out into the bowl.
7. Fry the cut fresh cucumber with 1 tbsp of vegetable oil over high heat until semi readiness, stirring constantly, for about 2 minutes. Into the bowl.
8. Fry the chicken with ½ tsp of salt and ground black pepper each over high heat for 5 minutes until readiness. Place into the bowl.
9. Into the bowl with glass noodles add ½ tsp of salt, the ground red chili pepper, sugar, ground paprika and coriander, vinegar, soy sauce, minced garlic, chopped cilantro, sesame seeds and oil, cut egg roll and all that fried ingredients out of the second bowl, combine all well.
10. Your Korean-style glass noodle with chicken and veggies is ready.