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Spicy Soy Sauce Noodles with Cheongyang Chili

Costo $5, salva $10

Fonte: Recommended by CookGo

  • 20 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 3 Cheongyang chili peppers

  • Seaweed

    • 🌊 10 sheets of seaweed

  • Noodles

    • 🍜 200g somen noodles

  • Eggs

    • 🥚 2 egg yolks

  • Condiments

    • 🧂 3 tbsp soy sauce
    • 1.5 tbsp oligosaccharide
    • 2 tbsp sesame oil
    • 🧄 1 tbsp minced garlic
    • 1 tbsp plum extract
    • 0.8 tbsp sesame seeds

PASSI

1

Mix soy sauce, oligosaccharide, sesame oil, plum extract, minced garlic, and crushed sesame seeds to make the sauce.

2

Boil water in a pot and cook somen noodles for 2 servings (200g).

3

Slice Cheongyang chili peppers thinly and cut seaweed into strips for garnish.

4

Drain the noodles and rinse them under cold water to remove excess starch.

5

Mix the drained noodles with the prepared soy sauce mixture until evenly coated.

6

Plate the noodles and create a small indentation in the center.

7

Place the egg yolk in the center, then garnish with sliced chili peppers, seaweed strips, and additional sesame seeds.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 12g
    Proteine
  • 50g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

For a less spicy version, reduce the amount of Cheongyang chili peppers.You can substitute somen noodles with udon or ramen noodles for a different texture.Prepare the sauce in advance to save time during cooking.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.