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@user6310021030851: The Tal1b@n hold a Military Parade on Bagram Airbase today 14 Aug 2024. #fyp #fypシ #foryou #foryoupage #miltok #military #army #navy #airforce #marinecorps #usmarines #marine #coastguard #spaceforce #soldier #kagandunlap

user6310021030851
user6310021030851
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Region: US
Thursday 15 August 2024 07:47:55 GMT
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kamalaforpres0
We need Kamala :
Thank Biden
2024-08-15 17:35:36
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Chicken noodles in wok Serves: 4 👉 For 2 people, simply use half of all ingredients. Ingredients • 250 g noodles • 600 g chicken breast, sliced • 1 bunch green onions • 2 onions • 2 carrots • 1 yellow bell pepper • 1 red bell pepper • 1 hot green chili • 4 cloves garlic • 2 cups cabbage • Olive oil, as needed For the Chicken Marinade • ¼ tsp baking soda • 1 tbsp soy sauce • 1 tbsp teriyaki sauce • ¼ tsp black pepper For the Sauce • ⅓ cup dark soy sauce (60 ml) • 2 tbsp soy sauce (30 ml) • ⅓ cup teriyaki sauce (60 ml) • ⅓ cup sweet chili sauce (60 ml) Note: If you don’t like very saucy noodles, use 2 tablespoons each of teriyaki sauce and sweet chili sauce instead. We love it saucy, so we keep the full amount. Instructions 1. Slice all vegetables into thin, long strips. 2. Add the marinade ingredients to the chicken, mix well, and marinate for 15 minutes. 3. Mix all sauce ingredients together and set aside. 4. Cook the noodles in boiling salted water according to package instructions. • Drain and place in a bowl. • Pour 1 cup cold water over the noodles, then drain again. • This step removes stickiness and keeps noodles separate. 5. Heat a pan well, add olive oil, and add the marinated chicken. • Stir continuously so it doesn’t release too much water or burn. 6. Add the vegetables one by one (as shown in the video). 7. Finally, add the cooked noodles and the prepared sauce. 8. Toss lightly until the noodles absorb the sauce. 9. Serve hot and fresh. #chinesenoodles #rashidamusayeva #asianfood #homecooking #noodlerecipe
Chicken noodles in wok Serves: 4 👉 For 2 people, simply use half of all ingredients. Ingredients • 250 g noodles • 600 g chicken breast, sliced • 1 bunch green onions • 2 onions • 2 carrots • 1 yellow bell pepper • 1 red bell pepper • 1 hot green chili • 4 cloves garlic • 2 cups cabbage • Olive oil, as needed For the Chicken Marinade • ¼ tsp baking soda • 1 tbsp soy sauce • 1 tbsp teriyaki sauce • ¼ tsp black pepper For the Sauce • ⅓ cup dark soy sauce (60 ml) • 2 tbsp soy sauce (30 ml) • ⅓ cup teriyaki sauce (60 ml) • ⅓ cup sweet chili sauce (60 ml) Note: If you don’t like very saucy noodles, use 2 tablespoons each of teriyaki sauce and sweet chili sauce instead. We love it saucy, so we keep the full amount. Instructions 1. Slice all vegetables into thin, long strips. 2. Add the marinade ingredients to the chicken, mix well, and marinate for 15 minutes. 3. Mix all sauce ingredients together and set aside. 4. Cook the noodles in boiling salted water according to package instructions. • Drain and place in a bowl. • Pour 1 cup cold water over the noodles, then drain again. • This step removes stickiness and keeps noodles separate. 5. Heat a pan well, add olive oil, and add the marinated chicken. • Stir continuously so it doesn’t release too much water or burn. 6. Add the vegetables one by one (as shown in the video). 7. Finally, add the cooked noodles and the prepared sauce. 8. Toss lightly until the noodles absorb the sauce. 9. Serve hot and fresh. #chinesenoodles #rashidamusayeva #asianfood #homecooking #noodlerecipe
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