CookPal AI
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Cantonese Noodles

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Noodles

    • 🍜 2 servings fresh Chinese noodles

  • Protein

    • 🐖 80g sliced pork
    • 🍤 50g peeled shrimp

  • Vegetables

    • 🥬 1 leaf (80g) cabbage
    • 🥕 30g sliced carrot
    • 50g sliced bamboo shoots
    • 3g dried wood ear mushrooms

  • Oil

    • 1 tbsp sesame oil

  • Soup Base

    • 💧 600cc water
    • 2 tbsp sake
    • 2 tbsp soy sauce
    • 1/2 tsp chicken stock powder

  • Thickener

    • 2 tbsp cornstarch
    • 💧 3 tbsp water

ÉTAPES

1

Remove the vein from the shrimp, wash thoroughly, and pat dry.

2

Cut cabbage into bite-sized pieces. Slice carrot thinly into 1cm wide strips. Slice bamboo shoots into bite-sized pieces. Rehydrate wood ear mushrooms in water, remove tough parts, and cut into bite-sized pieces.

3

Heat sesame oil in a frying pan over medium heat. Add pork and carrots, stir-fry until pork changes color. Add cabbage, bamboo shoots, and wood ear mushrooms, stir-fry until coated with oil. Add shrimp and stir-fry until shrimp changes color.

4

Add soup base ingredients (water, sake, soy sauce, chicken stock) and bring to a boil. Cover and simmer on low heat for 3-4 minutes. Add cornstarch slurry and stir until thickened.

5

Boil water in a pot and cook Chinese noodles according to package instructions. Drain and divide noodles into serving bowls. Pour the soup evenly over the noodles.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 60g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh noodles for better texture and flavor.Adjust seasoning to taste if needed.Prepare all ingredients beforehand to streamline cooking.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.