That day I was planning to make Indonesian chicken noodle from Pepy’s recipe (but not the vegetarian version) for the second time-because it’s bloody yummy. When I just finished making the chicken mushroom for the noodle, suddenly I had a phone call and had to go quick somewhere. When I back home, ran to the kitchen at once to finish the rest of chicken noodle processing. But, hey…it’s already finish! But not like what I expected! My husband was kinda hungry and saw my chicken mushroom, he had idea to mix it with Spätzle. Ha! Not bad idea, we can even still call it chicken noodle in different style. It’s much simpler and also delicious!
Ingredients:
- 250 gr Spätzle
- 250 g chicken thigh, cubed
- 150 g sliced mushroom
- 3 cloves garlic, minced
- 1 onion, sliced
- sweet soy sauce
- salty soy sauce
- salt and ground white pepper as desired
- 1 spoon oil for sauteing
- scramble cheese
- Chilies, sliced (additionally)
Direction:
1. Boil spätzle. Add a little bit salt and oil in the boiling water
2. When its done, drain and set aside
3. Sauté garlic and onion until fragrant. Add mushroom and chicken, stir
4. Add sweet soy sauce, salty soy sauce salt and pepper. Cook until all spices are absorbed and is done but keep the stove on
5. Add the spätzle into the chicken mushroom, stir evenly for around 5 minute
6. Add chilies if you like
7. Put in a plate and pour with scramble cheese
