Octopus fried noodles
A yakisoba with sugar poured over it in the Chaoshu style. If you pour vinegar on your liking, the sweetness of the sugar and the moderate sourness of the vinegar will go well together. The key is to add the long moth at the end to keep it crunchy texture.
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
Heat 1 tablespoon of scallion oil in a frying pan and fry the diced shiitake mushrooms and Chinese cabbage.
2
Once the shiitake mushrooms are slightly golden brown, add the octopus puree and ginger.
3
Add the Chinese soup and season with salt and pepper.
4
Once the Chinese cabbage is soft, thicken it with water-dissolved potato starch and finally add the long, diced meatballs. Spread the onion oil with aroma.
5
Spread the paste from [4] on a plate and place the basic yakisoba noodles on top. Sprinkle with a small amount of granulated sugar and mix well with the noodles.
Ingredients for 1 person
-
- Scallion oil
- 1 tablespoon
-
- Shiitake
- 30g
-
- Chinese cabbage
- 30g
-
- Octopus puree
- 100g
-
- Chop ginger
- 1 tsp
-
- Chinese soup
- 100cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 2 tbsp
-
- It's long too
- 30g
-
- Scallion oil
- 1 tablespoon
-
- Basic yakisoba noodles
- 150g
-
- Granulated sugar
- Small amount
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