Shacha Noodles

Name: Shacha Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Vermicelli; Some King Shacha King; Some Shiitake Mushrooms; Some Fresh corn kernels; Some Fried prawns; Some Fish Ball; Some Popcorn; Some Milk cabbage; Some pepper; Some salt; Some olive oil; Some garlic; Some Green onions; Some ginger

by Nananab

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Shacha originated in Indonesia. The Indonesian word is "Sate", which originally means "kebab". At the beginning of the 20th century, overseas Chinese introduced to Guangdong, Fujian and parts of Taiwan from Southeast Asia. The Chinese people took their pungent characteristics and added more than ten kinds of fragrant raw materials such as peanuts, white sesame seeds, dried shrimps, and coconut shreds. The salt is boiled into brown-yellow or purple-red color, sweet and spicy, fragrant, and taste..."

Shacha Noodles

1. Prepare the main ingredients, wash the vegetables and set aside~

2. Slice green onions and garlic cloves, shred ginger, wash corn kernels, cut shiitake mushrooms and fish balls with a cross knife~

3. Heat 10ml of olive oil in a pan, stir up the chives, ginger, garlic and pepper on low heat~

4. Add corn kernels and fried prawns in oil, stir fry for 2 minutes~

5. Add the shiitake mushrooms and continue to fry for 1 minute~

6. Add 1 tablespoon of King Shacha King Shacha Sauce, stir-fry so that the ingredients are evenly coated in the sauce~

7. Start another pot to boil water. After the water is boiled, the bottom~

8. Put 300ml of warm water in the pot, turn to the high heat and cover the pot to boil~

9. Add in the cooked noodles, stir and simmer for 2 minutes in a pot~

10. Add 1 teaspoon of salt and 1 teaspoon of pepper, and mix well~

11. Put in the broken milk cabbage leaves, blanch it for a while, turn off the heat and start the pot~

12. Put the noodles and the code materials into the bowl in turn~

13. The color is golden, sweet and spicy, and the sauce is rich. A bowl of shacha noodles is ready to make. I wonder if you are still willing to use your chopsticks?

Tips:
1. It is best to use alkaline water for the noodles, and it will be more vigorous when boiled;
2. Cook the noodles until 7 is mature, that is to say, you can remove the white noodle core when it is broken, so that it is not easy to boil in the soup and it is not chewy;
3. Shacha sauce itself has a certain salty taste, so you should put less salt~