Fried noodles with gomoku sweet sauce
Speaking of yakisoba, the classic Gomoku Yakisoba is the best. The crispy noodles and the chewy bean paste go perfectly. We recommend making the gomoku sweet sauce with a thicker look.
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 carrots, and bamboo shoots in hot water with 1 tablespoon of salad oil. When it's cooked, drain the water.
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the pork and shiitake mushrooms. Once the shiitake mushroom scent is in effect, return it with [1] and add to the torn jellyfish to a size that is easy to eat.
3
Once the vegetables are all soft, add <A> and simmer them so that the vegetables have the soup in them.
4
Once the soy sauce has grown to a boil, add the seasoned shrimp and squid. Thicken it with water-soluble potato starch.
5
Finish with sesame oil and add some flavor and pour it over basic yakisoba noodles on a plate.
Ingredients for 1 person
-
- Used when boiling salad oil
- 1 tablespoon
-
- Bokchoy
- 20g
-
- Chinese cabbage
- 20g
-
- Carrots
- 20g
-
- bamboo shoots
- 20g
-
- Scallion oil
- 1 tablespoon
-
- Pork cut
- 30g
-
- Shiitake
- 20g
-
- Dry jellyfish
- 3g
-
[A]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- sugar
- Small amount
-
- Pick it
- Small amount
-
- Oyster sauce
- 1/2 tsp
-
- Shrimp (seasoned)
- 20g
-
- Squid (seasoned)
- 20g
-
- Adjust the thickness of water-soluble potato starch
- 2 tbsp
-
- Sesame oil
- 1 tsp
-
- Basic yakisoba noodles
- 150g
[PR]
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