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Categories:
noodles vegetables shrimp cabbage etc water Chicken soup stock granules soy sauce salt pepper sugar vinegar oyster sauce katakuriko vegetable oil ginger
Viewed: 8 - Published at: 5 years agoIngredients
- 2 packs Chinese style noodles
- 1 Vegetables and proteins of your choice
- 1 ) (Pork, shrimp or fish sausage
- 1 ) (Cabbage, onion, carrot, bell pepper
- 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
- 300 ml Water
- 1 tbsp Chicken soup stock granules
- 2 tsp Soy sauce
- 1 pinch Salt
- 1 dash Pepper
- 1 dash Sugar
- 1 tsp Vinegar
- 2 tsp Oyster sauce
- 2 tbsp Katakuriko
- 1 Vegetable oil
- 1 Beni shouga red pickled ginger
Method
- Cut up all the vegetables and meat or other protein into bite-sized pieces.
- Combine all the seasoning ingredients.
- Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first.
- When everything is cooked, add the seasoning ingredients and turn off the heat.
- In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom.
- Fry the noodles while pressing down on them with a spatula until the bottom is crispy.
- Turn and fry the other side.
- You'll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side.
- When the noodles are browned and crispy, transfer to a serving plate.
- Put the mixture from Step 2 back on the heat.
- When it's bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce.
- Pour the sauce from Step 4 over the noodles.
- Add some beni-shouga red pickled ginger on top to taste and serve.
