1, prepare materials.
2. Put the peas in a small bowl, add water until they overflow, and put them in the microwave oven 1-2 minutes.
3. Cut the soaked fungus and mushrooms into small pieces.
4. Dice chicken breast with salt, sugar, soy sauce, pepper and starch and mix well. Then put the chopped onion, ginger and garlic on the side for later use.
5. Cook a pot of underwater spaghetti, add half a teaspoon of salt to the water, and cook the spaghetti for 10- 15 minutes without adding cold water in the middle. Cook the noodles until they are slightly hard, turn off the heat, control the excess water, add tomato sauce and mix well, and cover the pot for later use.
6. Take a wok, pour in about 20g of oil, add mushrooms in hot oil, and then stir-fry diced chicken, onion, ginger and garlic.
7. Stir-fry and pickle green peppers and fungus.
8. After the fungus is fried soft, stir the corn and peas evenly in the pot.
9. Finally, pour the spaghetti mixed with tomato sauce in step "5" into the pot and mix well.
10, put it in a plate, or sprinkle some basil leaves in the bowl.