INGREDIENTS:
- 1 package fresh u-dong noodles
- ½ cup pork, thinly sliced at an angle
- ½ cup squid, cleaned and thinly sliced
- 8 medium shrimp, peeled and deveined
- 6 mussels, scrubbed
- 5 Shitake mushrooms, sliced thinly at an angle
- ½ onion sliced
- ½ carrot, cut into match-stick pieces
- ¼ napa cabbage, cut into 1x2 in pieces or 2 bok choy
- 2 green onions, cut into 2 inch pieces
- 4 dried red chili peppers, seeded and cut into small pieces
- 2 serrano pepper, seeded and sliced (for spicer taste)
- 1 tsp ginger, minced
- 4 garlic cloves, thinly sliced
- 3 Tbsp chili oil
- 6 cups chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp Sake
- 2 tsp Salt or less to taste
- 2 tsp chicken powder
- 2 tsp Chili Bean Sauce (TOBANDJAN)
INSTRUCTIONS:
- In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain,and rinse well with cold water; set aside.
- Add red chili oil to a pre heated wok or deep saute pan, add dried chili pepper, green onions, serrano pepper, garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
- Add sake and soy sauce, then add onions, napa cabbage, mushrooms, pork, shrimp, squid, mussels, and stir-fry.
- Stirring in chili bean sauce to mix well, then add 1 cup of chicken broth; bring to boil. And add 5 cups of chicken broth, chicken powder, salt to taste; Reduce heat to med-low and let simmer.
- Put the noodle in hot water, and make it warm.
- Place noodles in a large soup bowl and pour hot soup mixture over noodles.
Source: Umma Yori
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