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Shanghai fried noodles
Preparation : 50 min
Cooking : 0 min
Total time : 50 min Rest : 0 min
Equipment
Cook Expert
4 people
200 g Italian spaghetti (for every 500g water used, use 5g of salt, 20g of olive oil. Once water is boiling, add in the spaghetti and let it cook for about 6 minutes before running under cold water to stop cooking process)
30 g oil
50 g lean meat
8 g cooking wine
1 tbsp corn starch
120 g of chinese cabbage
10 g dark soy sauce
5 g light soy sauce
8 g white sugar
1 pinch fresh chili powder
20 g onion (minced)
Associated products
RECIPE STEPS
1
Using the stainless-steel bowl, attach the dough hook before adding in the oil, onion, chinese cabbage, lean meat. In a separate container, mix the cooked spaghetti, corn starch, dark and light soy sauce, sugar, and cooking wine before adding them into the stainless-steel bowl. Set to expert cooking programme / 2 minutes / 0 / 120°C.
- 30 g oil
- 50 g lean meat
- 8 g cooking wine
- 1 tbsp corn starch
- 120 g of chinese cabbage
- 10 g dark soy sauce
- 8 g white sugar
Expert
02:00 / 0 / 120°C
2
Set to expert cooking programme / 5 minutes / 2A / 120°C before adding fresh chili powder. Afterwards, mix well with a pair of chopsticks.
- 1 pinch fresh chili powder
Expert
05:00 / 2A / 120°C
