Octopus fried noodles
This is a Teochew-style fried noodle dish, served with sugar. If you add vinegar to taste, the sweetness of the sugar and the moderate acidity of the vinegar go perfectly together. The key is to add the Chinese yam at the end to keep the 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 have turned a light golden brown, add the octopus puree and ginger
3
Add Chinese soup and season with salt and pepper
4
Once the Chinese cabbage has softened, thicken the sauce with water-dissolved potato starch, and finally add the diced yam. Add scallion oil for flavor
5
Spread the filling from [4] on a plate and top with the basic yakisoba noodles. Sprinkle with a small amount of granulated sugar and mix well with the noodles
Ingredientsfor 1 person
-
- Scallion oil
- 1 tablespoon
-
- Shiitake
- 30g
-
- Chinese cabbage
- 30g
-
- Octopus puree
- 100g
-
- ginger Minced
- 1 tsp
-
- Chinese soup
- 100cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 2 tbsp
-
- Nagaimo
- 30g
-
- Scallion oil
- 1 tablespoon
-
- Basic yakisoba noodles
- 150g
-
- Granulated sugar
- Small amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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