I fu mie recipe

Ingredients:

•      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

chicken noodle with meatballs

Ingredients :

• Mushrooms 100 gr cut to taste
• Filley 100 g chicken cut to taste
• Chopped onion
• Chopped garlic.
• Ginger
• 1 tablespoon sesame oil
• soy sauce
• 1 teaspoon pepper
• Vegetable oil for sauteing
• Soy sauce to taste
• cornstarch

How to make:

• Onions and garlic sauteed until fragrant then after a half-cooked chicken feedback input mushrooms and ginger and let stand for 10 minutes then add the sesame oil and soy sauce and soy sauce add water until cooked last leave feedback let cornstarch thickened slightly.

For the Meatballs:

• 500 g minced meat. which has been chopped meat mixed with garlic which has been crushed pepper and add a little input into the circle for menidih water and let it float up and tirikan thus further until the dough runs out

Chicken noodle dish meatballs

• Arrange the noodles in a bowl which has been boiled add the chopped onions, fried onions, sauteed celery put the chicken on top and pour the sauce with the meatballs are ready to serve with the sauce and chili sauce

baked noodle with oxtail

Materials:

• 2 packs of instant noodles taste oxtail soup, boiled cooked
• 2 eggs, beaten off
• 100 ml water

sauce ingredients:

• 1 / 2 onion, finely chopped
• 100 grams ground beef
• 50 grams peas
• 1 tomato, roughly chopped
• 3 tablespoons tomato sauce
• 1 / 2 teaspoon coarse black pepper
• 1 / 4 teaspoon sugar
• 100 ml water
• cooking oil for sauteing

Processing mode:

• Sauce: heat the oil. Saute onion until fragrant. Enter the ground beef. Stir until it changes colour.
• Add peas, tomatoes, tomato sauce, coarse black pepper, sugar, water, and 1 packet of instant noodle seasoning soak and cook until thick. Set aside.
• Stir instant noodles with egg and water.
• Pour in the plate heat-resistant thin coat with margarine. Pour the sauce over it.
• Oven for 30 minutes with a temperature of 170 degrees Celsius until cooked.