Salted Egg Yolk Seafood Noodles

Name: Salted Egg Yolk Seafood Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Wide noodles; 20g shrimp; 6 Crab Stick; 1 bag Golden Sand Salted Egg Yolk Flavor Seasoning; 5g Millet spicy; 10g Chopped green onions; 10g Minced garlic; 5g Chicken Essence

by Fan Fan

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This noodle looks as exquisite as Western food, but the taste is authentic Chinese. The super silky secret Jinsha egg yolk seafood noodle sauce is paired with chewy wide noodles, and some asparagus is added. Does it mean Michelin restaurant cuisine? Why not show off to your family during the Mid-Autumn Festival and make delicious and innovative salted egg yolk seafood noodles? Come try it!

Ingredients

300g Wide Noodles
20g Shrimp
6 Crab Stick
1 bag Golden Sand Salted Egg Yolk Flavor Seasoning
5g Millet Spicy
10g Chopped Green Onions
10g Minced Garlic
5g Chicken Essence

Salted Egg Yolk Seafood Noodles

1. Heat a small amount of cooking oil in the pot, then add the chopped spicy millet, chopped green onion and minced garlic until fragrant

2. Add the prepared shrimps and stir-fry them thoroughly

3. Put in the thawed crab sticks and stir thoroughly evenly

4. Pour a small amount of water

5. Stir thoroughly and evenly

6. Add the Golden Sand Salted Egg Yolk Flavor Seasoning and Chicken Essence

7. Pour in a small amount of purified water and stir-fry to make the secret noodle sauce

8. Put the pre-cooked wide noodles into the pot, and mix well.

9. Put the prepared salted egg yolk seafood noodles on the plate, and put a few blanched asparagus on the side for decoration.

Tips:
1. It is best to cook the wide noodles in advance, so that after the noodles are fried, just stir and mix evenly. If you use the wide noodles directly, it will be easy to paste and not cooked.
2. Jinsha salted egg yolk flavor seasoning itself is slightly salty, friends who like a lighter taste can also not put chicken essence
3. Asparagus needs to be blanched and cooked in advance, or it can be fried