STEP 1/16
Cut cabbage into bite-size pieces of 150g, about 4cm by 4cm, then wash it with a sieve and drain it.
STEP 2/16
Wash a bag of bean sprouts and put them on a sieve. (3 to 4) servings
STEP 3/16
Cut the onion in half and chop Cheongyang red pepper and a spoon of garlic.Prepare a spoonful of minced ginger.
STEP 4/16
Cut the squid into small pieces.Prepare mussels or mussels.If you use frozen squid and mussels, add chopped ginger, and if you use organisms, you don't have to.
STEP 5/16
Chop garlic in a pan.Add chopped ginger, oil, stir and heat over high heat.
STEP 6/16
Add cabbage, onions, and stir-fry cabbage.
STEP 7/16
When the cabbage is out of breath, add squid.
STEP 8/16
Add mussels and chili peppers and stir-fry them
STEP 9/16
Pour a bowl of water into a soup bowl.
Pour water into pan to cover vegetables.- About a bowl and a half
STEP 10/16
Nagasaki Spicy Seafood Noodles Prepare
STEP 11/16
Please put both of them in.
STEP 12/16
I'll put in half of the bean sprouts first
STEP 13/16
I put half of it last.
STEP 14/16
To bring out the texture of the bean sprouts
Add noodles, cook and add.
STEP 15/16
- Prepare udon noodles. - I'm going to use the leftover ingredients
STEP 16/16
Scoop into a bowl and style it with red pepper.
If you don't know the amount of water, add little by little and adjust the ingredients to cover.