Seafood Stir-fried Noodles

Seafood Stir-fried Noodles

by Anbao's Tiger Mom

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

1

An Bao said that he hadn't eaten fried noodles for a long time, so he took advantage of the free time today to fry him a plate to relieve his hunger. Of course, I use abundant ingredients to make it myself, such as Iceland red ginseng sticks, fresh shiitake mushrooms, prawns, and cabbage grown by my mother-in-law. I can’t wait to put all the ingredients in the refrigerator, haha.

Ingredients

Seafood Stir-fried Noodles

1. Put the red ginseng strips in cold water to thaw;

Seafood Stir-fried Noodles recipe

2. Soak the powder dry in warm water and let it go;

Seafood Stir-fried Noodles recipe

3. The thawed red ginseng strips are cut into small pieces, and the appropriate amount of cooking wine and 1g of ginger shreds are added to marinate for half an hour. The prawns must be cut off and the shrimps must be picked out. After cleaning, put an appropriate amount of cooking wine and 1g of ginger shreds and marinate for half Wash the cabbage and shred the cabbage, wash and slice the xixia shiitake mushrooms;

Seafood Stir-fried Noodles recipe

4. Heat the pan with cold oil, pour the cabbage and stir fry a few times;

Seafood Stir-fried Noodles recipe

5. Pour in shiitake mushrooms and stir fry for a while;

Seafood Stir-fried Noodles recipe

6. Pour the prawns with the drained marinade and stir fry until the color changes;

Seafood Stir-fried Noodles recipe

7. Pour in the dried powder and stir fry until cooked;

Seafood Stir-fried Noodles recipe

8. Add appropriate amount of salt, light soy sauce and stir fry, seasoning and coloring;

Seafood Stir-fried Noodles recipe

9. Pour in the drained marinade and stir-fry the red ginseng cubes for a while before being out of the pan, sprinkle with chopped green onion to decorate it, the aroma is tangy.

Seafood Stir-fried Noodles recipe

Tips:

1. Don't remove the stalk of the shiitake mushroom, the essence is in it, just cut it into thin slices;
2. The red ginseng itself is cooked, so put it at the end, and it should not be fried for too long or it will get old and affect the taste;
3. Red ginseng is a high-protein and low-fat food. It cannot be consumed at the same time with acidic foods such as vinegar, grapes, persimmons, hawthorn, pomegranate, and green fruits.

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