Tanesei Trading › *DR-4114 MARUTAI NAGASAKI SARAUDON (DRIED NOODLE WITH SEASONING POWDER)

Recipe - *DR-4114 MARUTAI NAGASAKI SARAUDON (DRIED NOODLE WITH SEASONING POWDER)
INGREDIENTS: 1 PKT DR-4114 (2 NOODLES, 2 SOUP BASE) PORK 50GM SEAFOOD MIX 100GM KAMABOKO 80GM CABBAGE 4PCS BEAN SPROUTS 70GM SIITAKE MUSHROOM 40GM / 3PCS ONION 50GM / ¼ PCS CARROT 60GM / ¼ PCS KINUSAYA BEAN 8GM / 3PCS WATER 360ML OIL SUITABLE AMOUNT 1. OPEN 2PKT SOUP BASE IN A CUP & MIX WITH WATER. 2. CABBAGE & PORK CUT INTO BITE SIZE. ONION & SIITAKE MUSHROOM CUT INTO SLICE. SEAFOOD DEFROSTS. 3. CARROT & KAMABOKO CUT INTO ROUND SLICE. CREATE HEART SHAPE WITH HEART SHAPED MOULDS. 4. HEAT UP FRY PAN. ADD OIL, STIR FRY PORK. 5. ONCE PORK MEAT CHANGE TO BROWNISH COLOR, ADD OTHER INGREDIENTS. (ADD INGREDIENTS THAT ARE HARD TO COOK FIRST) 6. ADD NO. 1 INTO FRY PAN & COOK UNTIL BECOME THICK SAUCE. PLACE ON THE NOODLE & SERVE. MARUTAI NAGASAKI SARA UDON 1. IN A BOWL, POUR IN 2 CUPS OF WATER (360CC). ADD SOUP BASE AND MIX WELL. 2. PREPARE A FRYING PAN. TURN ON FIRE. STIR-FRY SQUID, FISH PASTE, SHRIMP, SHIITAKE MUSHROOMS, CABBAGE, ONION, CARROT OR SPRING ONIONS (SEASONAL VEGETABLES AND SEAFOOD) WITH SALAD OIL. 3. ONCE COOKED, ADD THE SOUP, TURN TO SMALL FLAME UNTIL THE SAUCE THICKENS. 4. ON 2 SERVING DISH, PLACE NOODLE (2 SERVINGS) THEN POUR ON TOP OF THE NOODLE.