Shrimp Head Vegetable Udon Noodles

Name: Shrimp Head Vegetable Udon Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Shrimp head; Some lettuce; 2s Black Fungus; 2 tablets American ham; Some carrot; Some Fuling Mustard; Some Chicken fat; Some salt

by Qian Ruyi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It's a pity that the shrimp heads of the sea-caught prawns are thrown away, and they are used to boil the soup to create a delicious flavor. With a variety of vegetables, a bowl of salty and delicious udon noodles rises instantly. Nutritious breakfast so easy~😄"

Ingredients

Shrimp Head Vegetable Udon Noodles

1. Wash the lettuce leaves.

2. The amount of Fuling mustard tuber.

3. Wash and remove the salt.

4. The black fungus is soaked, washed, and torn into small pieces.

5. American ham.

6. Shred.

7. Add water to ham, shrimp head, fungus, and ginger slices.

8. Add a little pepper and start the soup.

9. After boiling for half an hour, add a little bit of chicken oil, put the mustard tuber on a low heat and continue to boil for 20 minutes, add lettuce leaves to boil, add appropriate amount of salt to taste, and turn off the heat.

10. A bag of udon noodles.

11. Add water to boil the soup in another pot and add udon noodles.

12. Add the sliced carrots and cook for 2 minutes.

13. The noodles are cooked and served, poured into the boiled soup, garnished with vegetables.

14. Serve.

Tips:
1. The head of the prawns is left over after the prawns are boiled and peeled off the shrimps. You can also cook prawns directly. You can also add clams or other seafood to make.
2. Add chicken fat for seasoning, and for oil. Just put the right amount, too oily and unhealthy.
3. Mustard and ham are used for seasoning. The soup itself has its own umami flavor, so you don't need chicken essence and MSG.