Bawang Supermarket｜seaweed and Peanut Sauce Pasta
1.
Prepare the materials.
2.
Pour half a pot of water into the pot, cover and bring to a boil over medium heat.
3.
After the water boils, add a spoonful of salt to cook the pasta and season the pasta.
4.
Add the pasta and wait until the pasta becomes soft. Slowly press the top noodles into the pot with chopsticks.
5.
Cover, cook for 8-10 minutes on medium-low heat. Pay attention to the pot to prevent overflow. Stir 1-2 times in the middle. It is best to cook in a non-stick pan. Will not stick to the pan.
6.
Cook until the pasta can be pinched off. Take it out and soak it in clear water.
7.
Drain the water, pour in a little oil, and stir evenly to prevent the dough from sticking.
8.
During the cooking process, the carrots can be washed, peeled, sliced, and shredded. Wash the cabbage and shred it. Wash the shiitake mushrooms, remove the stalks, and cut thin slices.
9.
Cut the shreds, pour the ingredients, peanut butter, warm water, sugar, and light soy sauce into a bowl, cut most of the seaweed into a bowl with scissors.
10.
Stir evenly into a sauce. These can be done during noodle cooking.
11.
In a saucepan, turn on medium heat and pour corn oil.
12.
After the oil is warm, pour in the vegetables. Stir fry.
13.
After stirring for 1-2 minutes, the vegetables are slightly discolored and soft.
14.
Pour the pasta and stir the sauce.
15.
Stir-fry for 1 to 2 minutes, stir-fry evenly. Put the seaweed out of the pan and fry the seaweed into small pieces and sprinkle it on the pasta.
16.
Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed.
Tips:
1. A pack of seaweed is just right, the salty and sweet taste matches the savory taste of seaweed, just right, no additional condiments are needed. 2. You can also season it according to your own taste, and personally feel that no additional seasoning is needed. 3. Finally, you can sprinkle with crushed seaweed to decorate, and the pasta tastes a little crispy.
