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A restaurant-quality Chow Mein featuring a unique steaming technique for noodles that results in a light, fluffy, and dry texture, tossed with succulent prawns and crisp vegetables.
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Prep and season prawns with cornstarch. → Steam oiled ramen noodles for 12 minutes. → Stir-fry prawns and set aside, then fry vegetables. → Add sauces, stock, sprouts, and noodles. → Toss everything together until dry and serve.
Prep and season prawns with cornstarch. → Steam oiled ramen noodles for 12 minutes. → Stir-fry prawns and set aside, then fry vegetables. → Add sauces, stock, sprouts, and noodles. → Toss everything together until dry and serve.
A restaurant-quality Chow Mein featuring a unique steaming technique for noodles that results in a light, fluffy, and dry texture, tossed with succulent prawns and crisp vegetables.
Butterfly the prawns by cutting them open along the back, then season with salt, pepper, and 1/2 tbs of cornstarch to seal in moisture.
Take 100g of fresh ramen noodles, break them apart, and toss them with a bit of oil in a steamer to prevent sticking.
Steam the noodles for approximately 12 minutes until they are light and fluffy.
While noodles are steaming, julienne the carrots and slice the onions, celery, and shiitake mushrooms.
Heat oil in a wok and fry the prawns for about 2 minutes until cooked through, then remove and set aside.
Steaming fresh noodles is superior to boiling as it keeps them light, fluffy, and dry, which is essential for Chow Mein.
If you must use dry noodles, boil them first but ensure they dry for at least 30 minutes before frying.
The final dish should be dry with no sauce pooling at the bottom of the plate.
Dark soy sauce is used primarily for the rich golden-brown color.
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