Food is the most important thing for people, and flour is the first thing to eat. Noodles, a carbohydrate, solve three meals a day in human daily life. Can be paired with any form of vegetables, except for noodle soup with rich soup, noodle mixing is a common practice. Without soup, noodles will be better blended with ingredients such as sauces, more tasty and more fragrant, so that you can taste different flavors.

Today, I will share with you a noodle with rich soup, tender chicken and full curry flavor.

The prepared chicken curry noodles are golden in color, and the noodles absorb the soup of various vegetables. The soup is thick and delicious.

The ingredients needed to make chicken curry noodles are (1 person) chicken leg-1 slice, noodles-1g, broth-3ml, sake-2 tablespoons (about 3g) miso-1 tablespoon (about 15g), soy sauce-1 tablespoon, and sugar-1.

boneless chicken leg, sprinkle salt on both sides and marinate for 1 minutes. If you feel the meat is thick, you can cut off the thick part with the tip of a knife, but don't cut off the skin.

cut the onion into shreds and put it on a plate for later use.

when the pan is hot, you don't need to put oil. Put the pickled chicken leg and broiler skin down and the chicken up. When the chicken oil is slowly fried with low heat, put the scallion into it and fry it golden.

slowly fry the chicken skin until it is golden yellow in the picture, and turn off the heat. Don't fry all the meat in this step.

put the chicken leg fried with chicken skin on the cutting board and cut it into small pieces. Slice the scallion obliquely into sections.

pans need not be cleaned, and animal fat oil is also very rich. Just put the onion and crab mushroom in and stir fry. If you think animal oil is greasy, you can also wipe off vegetable oil, according to your own preferences.

add 1 tsp curry powder when the crab mushroom and onion are fried until golden brown, so that the vegetables are completely covered with the color of curry powder.

add 3ml of stock, if not, replace it with clear water.

add soy sauce to enhance color and fragrance.

put the remaining 2 teaspoons of curry powder and white sugar in and mix well with the soup.

put the previously cut chicken pieces and scallion in, without stirring them back and forth.

put the chicken in, cover it and cook for 2-3 minutes on low heat, then turn off the heat. When the soup cools, add water starch and stir well. The biggest advantage of cooling and adding water starch is that the temperature of the soup is low, and it is not easy to get pimples on the water surface. If you are very skilled at ordinary times, you can leave the fire on.

fire again, and when the starch is thick, you can put the noodles cooked in advance, so that each noodle can absorb the fragrance of the soup and the roots are stained with a very beautiful golden color. If you feel a little light, you can also add a proper amount of salt to flavor the final product according to your own preference.

put it in a bowl, sprinkle with green chopped green onion and enjoy the delicious food! Whether the color looks very appetizing, in fact, it is very simple, from the beginning of preparing ingredients to the final completion, about 25 minutes before and after. As long as you spend a little time and a little thought, the nutrients are very high and there is a lot of carbon water to satisfy your hunger. For office workers, you can eat less take-away, because it is not spicy curry powder, and children at home will love this food, so move your hands and do it quickly!