五目あんかけかた焼きそば【水漬けパスタ】で作る海外在住者のレシピ

五目あんかけかた焼きそば【水漬けパスタ】で作る海外在住者のレシピ

Soak the spaghetti in water. Leave it as it is for 3 hours or more. This is a dried wood ear. Please prepare 6g. This is ice water. This amount is sufficient because it grows larger when you absorb water Leave it in the refrigerator for about 6 hours. Thaw the shrimp in salt water like seawater. Add about 1 tablespoon of salt to 500 ml of water. Thaw frozen shrimp in salt water. When the shrimp is thawed, peel the shell. Use kitchen paper to remove excess water from the shrimp. Now the shrimp preparation is OK. Then cut the vegetables. Remove the core of 2 pieces of garlic and slice it a little thicker. Onions (50g). Slice to a thickness of about 5 mm. Carrot (50g). Cut into stripes. Slice the leek (50g) diagonally. Pak Choi or Chinese cabbage (200g). Wash with water. Separate the Pak Choi leaves and the hard part. Cut the leaves to a suitable size. Slice the hard part so that the cut end is diagonal. If the cross section of the cut end is large, the taste will easily penetrate. The vegetables are ready! Sliced ​​pork (150g). This is a slice of pork that has been frozen and stored. When using frozen meat, thaw it and then dry it with kitchen paper. Lightly sprinkle salt on the pork and marinate it. Lightly sprinkle salt on the shrimp. Drain the wood ear mushrooms soaked in cold water for 6 hours with kitchen paper. Cut into pieces that are easy to eat. The texture of wood ear mushrooms improves when they are soaked in cold water for 6 hours. Spread the oil on a frying pan. Fry the pasta soaked in water for at least 3 hours. When the pasta is fried, the whitish noodle color changes to a clear yellow color. When the noodles are cooked, add chicken bouillon (200 ml). Fry the noodles with the bouillon. Let the noodles absorb the bouillon. When the frying pan is dry, add an appropriate amount of sesame oil. Keep the noodles still for a while and fry the noodles. Turn the noodles over. Bake the noodles on both sides until golden. This is OK! Clean the frying pan where the noodles were fried and re-oil them. Add garlic. When the frying pan is warm, add the shrimp. Shrimp is cooked quickly in a short time. Transfer the fried shrimp to a plate. (Put oil). Then fry the meat. When the meat is half cooked, add the carrots and onions. Add the hard part of green onions and Pak Choi. Add Pak Chio leaves and wood ear mushrooms and fry further. When the whole is lightly cooked, add salt (2g) and pepper. Add chicken bouillon (300 ml). When the bouillon is boiled, add white wine (40g). Add soy sauce. Add the stir-fried shrimp. Potato starch (15g) + water. Thicken the whole. It’s done! ITADAKIMASU. By cooking the shrimp separately, the texture of the shrimp remains! Please try making yakisoba overseas! Please give me a high rating and subscribe to our channel!

水漬けパスタを使用した、五目あんかけかた焼きそばのレシピです。

海外ではあまり中華麺が手に入らないこともあり、パスタを代用していますが、水漬けパスタは火もすぐ通って省エネでモチモチ食感でとても重宝しますよ！

ぜひお試しください！

水漬けパスタを使ったソース焼きそばのレシピもこのチャンネルで公開しています。

五目あんかけかた焼きそば 2-3人前
[麺]
スパゲッティ(乾麺) 250g
チキンブイヨン 200ml
ごま油
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[五目あんかけ]
えび 10尾
豚こま肉 150g
乾燥キクラゲ 6g
にんにく 2片
玉ねぎ 50g
にんじん 50g
ネギ 50g
チンゲン菜 200g
塩 2g
コショウ
チキンブイヨン 300ml
白ワイン(ドライ) 40g
しょう油 20g
片栗粉 15g

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