This dish is unique for its vibrant colour derived from Mabin Yentafour Sauce, which also renders the slightly pungent scent of pickled bean curd that tickles the nose. This dish comes highly recommended; so go ahead and give it a try.
Ingredients
| Wide noodles |
40 |
grams |
| Cooking oil |
5 |
tablespoons |
| Kale |
10 |
grams |
| Shiitake mushrooms |
10 |
grams |
| Coriander root |
1 |
tablespoons |
| Garlic |
1 |
tablespoons |
| Squid, clams, and shrimp (boiled) |
150 |
grams |
| Chopped ginger |
1 |
teaspoon |
| Chinese rice wine |
2 |
teaspoon |
| Yentafo sauce mabin brand |
5 |
teaspoon |
| Stock |
750 |
ml |
| Light soy sauce |
2 |
tablespoons |
| Salt |
1 |
teaspoon |
| Sugar |
1 |
tablespoons |
| Pepper |
1/2 |
tablespoons |
| Sesame oil |
1 |
tablespoons |
| Hong Kong cornstarch dissolved in water |
4 |
tablespoons |
Directions
- Toss the wide noodles with 3 tablespoons of cooking oil.
- Heat a wok over medium heat and fry the noodles until fragrant and browned.
- In a pot, add water, 1 teaspoon each of salt and sugar, and 1 tablespoon of cooking oil. bring to a boil. add the halved Chinese kale and blanch. finally, blanch the shiitake mushrooms. drain and let cool.
- Heat a wok over medium heat. add 2 tablespoons of cooking oil, coriander root, garlic, seafood, salt, sliced ginger, Chinese rice wine, yentafo sauce mabin brand, chicken stock, light soy sauce, salt, and sugar. stir to combine and bring to a boil. add pepper and sesame oil. gradually add the dissolved Hong Kong cornstarch and stir until the sauce thickens.
Serving Instructions
Arrange the Chinese kale on a plate, top with the shiitake mushrooms and wide noodles, and pour over the sauce. garnish with coriander and chili peppers.
LAZADA
SHOPEE
TIKTOK SHOP
EN
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