Easiest Way to Prepare Shiitake powder adds the Umami taste – fried rice noodles with plenty of chicken Quick
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We hope you got benefit from reading it, now let’s go back to shiitake powder adds the umami taste – fried rice noodles with plenty of chicken recipe. To cook shiitake powder adds the umami taste – fried rice noodles with plenty of chicken you need 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Shiitake powder adds the Umami taste – fried rice noodles with plenty of chicken:
- Provide 150 g of rice noodles.
- Take 150 g of chicken breast.
- Prepare of ◎1 Tbsp Shiitake powder.
- You need of ◎1 Tbsp sake.
- Prepare of ◎A pinch of salt and pepper.
- Take 2 pieces (80 g) of green pepper.
- Prepare 1 piece (40 g) of red bell pepper.
- Get 1 bag (200 g) of bean sprout.
- Get 10 g of dried shrimps.
- Prepare 1 Tbsp of salad oil.
- You need of ●100ml of water.
- Take of ●3 Tbsp dried shrimp stock.
- Prepare of ●3 Tbsp oyster sauce.
- Get of ●1 Tbsp sugar.
- Take of ●A pinch of salt and pepper.
- Use 1 Tbsp of sesame oil.
- Take of As you like: coarsely ground black pepper.
Steps to make Shiitake powder adds the Umami taste – fried rice noodles with plenty of chicken:
- Soften dried shrimps in a bowl of water..
- Soften rice noodles as indicated on the bag, and cut into easy to eat lengths..
- Thinly chop chicken strips, and rub in ◎. Cut green pepper and red bell pepper into long julienne strips..
- Heat salad oil and stir-fry chicken and dried shrimp. When the colors start to change, add vegetables from 3. Then add bean sprouts in order and stir-fry..
- Add rice noodles combined with ●. Stir-fry so that noodles absorb the stock. To complete, add sesame oil and coarse ground black pepper..
Do NOT mix the rice with ingredients. Chinese cooking technique with a not-exactly South Asian spice mix (there is no curry in South Asia, in case you didn't know). Sounds like the kind of fusion dish that Singapore has plenty of. Made by fermenting soybeans with wheat and salt, soy sauce gives depth and a salty tang to fried rice. But it can also liven up more surprising foods.
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