- 2 packs of instant noodles (200 grams)
- 200 cc oil for frying noodles
- 100 gr squid
- 2 tablespoons cooking oil, for sauteing
- 150 g sea cucumber
- 1 leek, cut into 5 cm, 1 segment (2cm) ginger, crushed,
- 1 teaspoon salt, for cooking sea cucumber
- 2 cloves garlic, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cm ginger, thinly sliced
- 1 stalk bok choy, sliced 5 cm
- 100 g shrimp, discard the skin, leaving its tail
- 100 gr chicken meat, cut - cut
- 2 pieces mushrooms, soaked, sliced 1 cm
- 1/2 carrots, trimmed and sliced
- 1 tomato sliced
- 1 teaspoon salt
- 1/2 tsp sugar
- 1/4 teaspoon pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 leek
- 500 cc chicken broth
- 1 tablespoon corn starch, melted with 2 tablespoons water
- 50 gr peas
- 1/4 tsp sesame oil
- seasonings, if desired
How to Make:
- Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until browned. Remove and drain
- Clean sea cucumbers. Cook the onion, ginger, and salt for 5 minutes. Remove and drain. Cut into pieces
- Clean the squid and black toxic waste. Separate body and head. Spread the squid body. Transverse slices (do not get disconnected) on the inside. Cut into 4x5 cm
- Heat oil and saute garlic, onion, and ginger until fragrant aroma. Enter bok choy, sea cucumbers, shrimp, and chicken, stirring until the colour changes. Enter the squid, mushrooms, carrots, tomatoes, salt, sugar, pepper powder, soy sauce, oyster sauce, and scallions. Stir until blended
- Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter the seasonings, and peas. Cook for 1 minute, stir.
- Pour the sesame oil. Lift. Flush on top of fried noodles in a serving dish
