Ingredients
1 Cup of Cooked Chicken
1 Cup of Squash Noodles
1/2 Cup of Chopped Onions
1/4 Cup of Minced Carrots
1/3 Cup of Chopped Celery
1 tbsp of Olive Oil
1 tbsp of Soy Sauce
1 tbsp of Heavy Cream
1 tbsp of Minced Garlic
1 tbsp of White Wine
2 Eggs
1 Cup of Squash Noodles
1/2 Cup of Chopped Onions
1/4 Cup of Minced Carrots
1/3 Cup of Chopped Celery
1 tbsp of Olive Oil
1 tbsp of Soy Sauce
1 tbsp of Heavy Cream
1 tbsp of Minced Garlic
1 tbsp of White Wine
2 Eggs
Instructions
Step 1) Preheat the stove to a low heat setting and allow it 5 minutes to warm up
Step 2) Coat the pan with the olive oil then add the noodles
Step 3) Cover the pan with a lid and allow it to cook for 6-7 minutes
Step 4) Add the eggs to the pan and begin to mix them with the noodles until they are scrambled
Step 5) Pour the heavy cream into the pan to allow the eggs to attain their fluffiness
Step 6) Add the onions, celery and carrots to the pan then place the lid back on the pan for 2 minutes
Step 7) Add the soy sauce, garlic and wine to the pan then allow it to cook for an addition 5-6 minutes
Step 8) Once 5 minutes have passed, place the lid on the pan and turn the stove off to let it sit for 5 minutes
Step 2) Coat the pan with the olive oil then add the noodles
Step 3) Cover the pan with a lid and allow it to cook for 6-7 minutes
Step 4) Add the eggs to the pan and begin to mix them with the noodles until they are scrambled
Step 5) Pour the heavy cream into the pan to allow the eggs to attain their fluffiness
Step 6) Add the onions, celery and carrots to the pan then place the lid back on the pan for 2 minutes
Step 7) Add the soy sauce, garlic and wine to the pan then allow it to cook for an addition 5-6 minutes
Step 8) Once 5 minutes have passed, place the lid on the pan and turn the stove off to let it sit for 5 minutes