Seafood stir-fried noodles
Water comes out from the seafood, so we recommend adding a little more thick.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Boil the chopped bok choy, Chinese cabbage, thinly sliced bamboo shoots and carrots in hot water with 1 tablespoon of salad oil to drain.
2
Heat 1 tablespoon of scallion oil in a frying pan, fry the shimeji mushrooms, and add the vegetables from [1].
3
Add <A>, clams, seasoned squid and shrimp and add the soup to the filling.
4
Once the seafood is cooked, season with oyster sauce. Spread 1.5 tablespoons of water-soluble potato starch to thicken it.
5
Finish with aromatic scallion oil and pour it over basic yakisoba noodles on a plate and finish.
Ingredients for 1 person
-
- Bokchoy
- 20g
-
- Chinese cabbage
- 70g
-
- bamboo shoots
- 20g
-
- Carrots
- 10g
-
- Used when boiling salad oil
- 1 tablespoon
-
- Scallion oil
- 1 tablespoon
-
- Shimeji
- 20g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- 1/2 tsp
-
- sugar
- Small amount
-
- Pick it
- Small amount
-
- Clams removed from sand
- 30g
-
- Squid (seasoned)
- 30g
-
- Shrimp (seasoned)
- 30g
-
- Oyster sauce
- 1/2 tsp
-
- Water-soluble potato starch
- 1.5 tbsp
-
- For aromatic scallion
- 1 tsp
-
- Basic yakisoba noodles
- 150g
[PR]
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