Scallop Noodle is a simple, rich flavor, nutrition and supper easy to cook.
This dish is a very diversify dish that you can make many different kind of ways. Today I used the mixed veg — Shanghai Bai Cai, Mami pumpkin, smoked firm tofu, mushroom, onion to make this dish.
Ingredients is costless and easy to get
All of veg can found at supermarket. Shanghai Bai Cai can be replaced to any greet veg in your choice. Scallop noodle can buy from the Chinese supermarket. Or it can be replaced by egg noodle / shrimp noodle or any kind of noodle. All of ingredients are cost less. It cost $5.00 for two people.
Scallop Noodle, Baby Shanghai Bai Cai, Mami pumpkin, smoked firm tofu, mushroom, onion, ginger, soy sauce, sesame oil, salt, veg table oil and chili sauce and one cup of water. The quantity is very flexible based on how many people to be served.
- Add noodle to boiling water to cook 10-12 minutes until fully cooked; Drain; Mix the soy sauce and sesame oil, chili sauce. Sesame oil is a key ingredient for this noodle. It gives a magic flavor to the noodle.
- Clean the baby Shanghia Bai Cai, Smoked Firm Tofu cut into small cubes, cup the pumpkin and onion small slices.
- While the noodles cook, add vegetable oil into a large skillet over medium-high heat, add ingredients 2, stir to mix them and add half cup of water to cook until the vegetable tender about 3-5 minutes. During cooking veg, watch to add water if half water is not enough.
- Put the cooked vegetables on the top of scallop noodle, it is ready to serve.