Cuttlefish Ball Noodles with Sauce

Name: Cuttlefish Ball Noodles with Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 50g Cuttlefish Ball; 50g vegetables; 10g Seaweed; 1 piece Concentrated stock; 5g salt; 1 tbsp Soy sauce; Some Water starch

by Gluttonous

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

"Cuttlefish Ball Noodles with Soy Sauce" is a delicious home-cooked noodle. Because the noodles are cut with a self-pressed knife, the texture of the noodles is strong and very chewy. The marinade is seasoned with concentrated stock, and it has the savory flavor of cuttlefish balls, which is extremely delicious.

Ingredients

300g Flour

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50g Cuttlefish Ball
50g Vegetables
10g Seaweed
1 piece Concentrated Stock
5g Salt

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1 tbsp Soy Sauce

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Some Water Starch

Cuttlefish Ball Noodles with Sauce

1. Mix the flour into a hard dough.

2. Use a noodle machine to press it into a dough.

3. Then press out the knife cut surface.

4. Cut the cutting surface of the knife into a length of 15-20cm.

5. Boil water in a pot, add the noodles to a knife and cook.

6. Cool it with cold water.

7. Prepare the ingredients for the sauce: concentrated stock, cuttlefish balls, seaweed, and green cabbage leaves.

8. Cut the cuttlefish ball into cubes, chop seaweed and green cabbage leaves.

9. Boil water in a pot, add cuttlefish balls and seaweed to a boil.

10. Season with concentrated stock and salt.

11. Add a small amount of soy sauce to lighten it.

12. Pour in water and starch to thicken the thick gorgon.

13. Add green cabbage leaves.

14. Bring to a boil to turn off the heat.

15. Put it into a bowl and set aside.

16. Put an appropriate amount of water surface in the bowl, and then pour an appropriate amount of cuttlefish ball with sauce. Ready to eat.

Tips:
1. You can use dried noodles or hand-rolled noodles.
2. Because there is no need for heavy colors, no old color palette is used. Just added a little light soy sauce.