lol

so I made my first stir fry last night with my bro. chicken chop suey ftw.

took us about 2 hours. we are both cooking noobs and didn't realize how much preparation was needed for chopping all veges/marinate chicken/ etc. plus we were a little slow transitioning to the next step once we finished something because we had to keep reading over the instructions.

we cooked the noodles, bok choy, and chicken all separate which was like 10min each or something before mixing it all together (adding beansprouts, veges, sauce, peppers, etc) for the final cooking/stir fry which was another 10min or so. plus the noodles were pre cooked like halfish before stir frying so there was another 10min. then chopping everything and making the sauce took up some decent time.

I think it will go a lot faster the second time around since we know the process, and I think chop suey is one of the more tedious dishes to make since it involves a ton of prep. fried rice should be fucking cake compared to this. overall results were stellar. shit tasted amazing. the marinade recipe for the chicken is fucking baller I'm pretty much using it for any dish involving chicken I make in the future. we sort of fucked the noodles up a bit (didnt cook them long enough) so they absorbed most of the sauce and held it whereas if you get chop suey at a restaurant the sauce will sort of be sitting at the bottom of your dish because the noodles aren't soft enough to absorb all the sauce (I think?) since if you cook them longer in the wok they get crispier (I think). you could argue it tastes better the way it turned out though since you get a good bit of flavor in every bite. we're still getting through leftovers before our next cooking sesh this weekend. stay tuned to see what we make next!