Seafood stir-fried noodles
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
-
- Oyster sauce
- 1/2 tsp
-
- Water-soluble potato starch
- 1.5 tbsp
-
- For aromatic scallion
- 1 tsp
