1, heat oil in a pan, add diced meat and stir fry, stir fry oil, add chopped green onion and garlic slices and stir fry vegetables.

2. When the materials in the pot are half cooked, add broth (or water). After the water is boiled, put the noodles into the pot, cover the pot immediately, and don't stir with chopsticks, so that the noodles won't break. The principle of mastering the thickness of cooked noodles is: not thin or thick, and the noodles are exposed. Is the noodles into the soup pot, just enough to show the water. In this state, it is just right to be thinner and thicker.

3. After the noodles and ingredients are cooked, add soy sauce, chicken essence, salt and coriander ~

If you really don't like oil slick, you can boil water, cut tomatoes and vegetables into small pieces and cook them with salted minced meat. After the tomato soup is boiled, add the bread, cook until the noodles are cooked and soft, and add the seasoning. But this is not delicious.

Of course, the noodles in the chicken soup are directly put into the chicken soup without frying. But I still suggest you fire it. . .