Seafood fried noodles
Since seafood releases moisture, I recommend making the sauce a little thicker than usual
How to make it
1
Boil the chopped bok choy, napa cabbage, thinly sliced bamboo shoots, and carrots in boiling water with 1 tablespoon of salad oil, then drain the water
2
Heat 1 tablespoon of scallion oil in a frying pan, sauté the shimeji mushrooms, and add the vegetables from step [1]
3
Add ingredients (A), clams, seasoned squid, and shrimp, and let the ingredients absorb the soup
4
Once the seafood is cooked, season with oyster sauce. Add 1.5 tablespoons of cornstarch dissolved in water to thicken the sauce
5
Finally, add a drizzle of scallion oil for aroma, and pour it over the basic yakisoba noodles arranged on a plate to finish
Ingredientsfor 1 person
-
- Chinese cabbage
- 20g
-
- Chinese cabbage
- 70g
-
- bamboo shoots
- 20g
-
- Carrots
- 10g
-
- Used when boiling salad oil
- 1 tablespoon
-
- green onion oil
- 1 tablespoon
-
- Shimeji mushrooms
- 20g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- 1/2 teaspoon
-
- sugar
- small amount
-
- pepper
- small amount
-
- Clams that have been purged of sand
- 30g
-
- Squid (seasoned)
- 30g
-
- Shrimp (seasoned)
- 30g
-
- Oyster sauce
- 1/2 teaspoon
-
- Water-soluble potato starch
- 1.5 tablespoons
-
- For flavoring with green onion oil
- 1 teaspoon
-
- Basic yakisoba noodles
- 150g
[PR]
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