Making Seafood Japchae, a glass noodle dish full of Mediterranea
It has fresh vegetables and the scent of the Mediterranean sea Our own glass noodles. Seafood japtae
2 serving
Within 60 minutes
Elysia
Ingredients
  • Cellophane noodles
    200g
  • Squid
    1ea
  • Shrimp meat
    1handful
  • olive oil
    3TS
  • Cucumber
    1ea
  • Carrot
    1/4ea
  • Paprika
    1/2ea
  • Paprika
    1/2ea
  • Garlic
    5ea
  • onion
    1ea
  • square fish cake
    2piece
  • Cheongyang red pepper
    3ea
  • Red pepper
    3ea
  • dried shiitake mushroom
    1handful
  • Oyster sauce
    1TS
  • red pepper oil
    5TS
  • Sugar
    1TS
  • olive oil
    4TS
  • Sugar
    1TS
  • a sun-dried salt
    1/2TS
  • Sesame oil
    1TS
  • ground pepper
  • Sesame
Cooking Steps
STEP 1/6
Soak dried shiitake mushrooms in water and squeeze out the water
Cut the vegetables into long strips, cut the squid into rings, and make the legs into bite-sized pieces.
STEP 2/6
Soak the glass noodles in warm water for 30 minutes and boil them for 5 minutes.
When boiling, add 1 tablespoon of olive oil, rub it in cold water, cool it down, drain it to a certain extent, and mix it with 2 tablespoon of olive oil.
STEP 3/6
Make the sauce in advance
STEP 4/6
Add sugar, oyster sauce and chili oil to minced garlic, squid, shrimp flesh, mushrooms, and fish cake, stir-fry until the shrimp is slightly red, and stir-fry the rest of the vegetables except paprika until the onion is slightly transparent.
STEP 5/6
Add the olive oil seasoning and stir-fry fresh vegetables and seafood
I mixed it with the glass noodles.
STEP 6/6
Garnish with red pepper and serve.
Soak the glass noodles in warm water for 30 minutes, then boil for 5 minutes, and do not at all. Stir-fry seafood and vegetables as lightly as possible.
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