Yakisoba (fried noodles of Japan wing)

Seafood
Vegetables
Wheat flour

Ingredients (for 4 servings)

・4 Yakisoba noodles cooked wrap (600 g)
* If unavailable, delicate cooking 3 x 80 g packs of instant noodles or thin spaghetti 250

・ 8 shrimp (shelled, but without a head), with a weight of 120 g
・ 2 hotate scallop
・ 1/2 Negi (scallion Japan), with a weight of 30 g
150 g cabbage ・
• 150 g bean sprouts
・Vegetable oil for frying

(The seasoning for salt version)
• Salt and pepper to taste

(Marinade sauce version)
• 4-6 TBSP soy sauce à la Japan United States of America

The preparation of the
(Salt version) Taugenya of flushing. Chopped spring onion Japan cut the cabbage into pieces 3 cm. was standard on all 4 cm, then again cut as thin as a toothpick. Wash and peel the shrimp shells use a toothpick, push the middle part of the back and then use their teeth, pockets the skewer their guts to pull. Use the flat blade of a knife slightly raised Udang Udangnya. Cut of the shrimp are part of 1 cm. cut shellfish part 1 cm was then.
Use the Pengukus tool, heat to Yakisoba noodles for about 3 minutes.
Heat vegetable oil in a frying pan 1/2 TBSP. Fried shrimp and Scallops over medium heat until Udangnya turned into red. Remove from pan. Mix 1 tablespoon of oil in a pan and fry the onion, cabbage and bean sprouts until wilted and Kubisnya was semi transparent. The oven turn off and add the pasta and turn it back on the stove and roast evenly mixed with Sayurannya to ensure mi.
Sprinkle with a little salt and sprinkle with plenty of pepper. Shrimp and scallops Pan stir. SAUTÉING quickly and serve.
(the sauce) If you want to spice up your pasta with sauce à la Japan United States of America, use salt and pepper... but Kecapnya.

Tweet

Jangan sampai ketinggalan postingan-postingan terbaik dari ANGGAJAYA. Berlangganan melalui email sekarang juga:

Atau sobat juga bisa follow ANGGAJAYA dengan mengklik tombol di bawah ini:

Artikel keren lainnya:

Ditulis oleh Unknown pada tanggal Friday, August 5, 2016