Noodles- Egg Noodles with Seafood
|1 poundfresh yellow egg noodles; (mee lueng:) see notes|
|2 tablespoonspeanut oil|
|3 clovesgarlic; finely chopped|
|3 stalks kale; washed, rib removed, leaves sliced sliced thinly|
|2 cupsno salt added chicken stock; more if needed|
|4 teaspoonsblack soy sauce|
|1 tablespoonLight soy sauce|
|2 teaspoonsGolden Mountain sauce seasoned soy sauce; asian market|
|2 teaspoonswhite vinegar|
|Freshly ground black pepper|
|3/4 poundassorted shrimp and cutup squid|
|green onions for garnish; chopped|
Noodles- Egg Noodles with Seafood Preparation
1. Blanchnoodles in a pot of toiling water, and drai well. Heat oil in a skillet large enough to hold all ingredients; saute garlic over medium heat until it begins to color.
2. Add kale, stock, soy sauces, Golden Mountain sauce, vinegar and pepper to taste.
3. Depending on size of shrimp, cut each in 2 to 4 pieces. Add shrimp and squid to skillet, and stir well. Stir in noodles, and cook briefly. If dish is too dry, add more stock. To serve, sprinkle each portion with chopped spring onions.
NOTES : If mee lueng noodles, which are the thickness of spaghetti, are not available, the thinner ba mee noodles may be used.
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Noodles- Egg Noodles with Seafood Reviews
NOTES : If mee lueng noodles, which are the thickness of spaghetti, are not available, the thinner ba mee noodles may be used. [I posted this recipe.]
4 years, 4 months, 4 days, 1 hours, 32 minutes ago
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