Spicy stir-fried rice noodles
I took all the ingredients at home and made it by frying it with chili oil. I added balsamic vinegar to the sauce because it tastes better. It was a taste that gave me sourness and sweetness.
1 serving
Within 30 minutes
서현마미
Ingredients
  • small noodles
    100g
  • red pepper oil
    2Ts
  • crushed garlic
    2ea
  • Shrimp.
    5ea
  • onion
    1/3ea
  • Bok choy
    1ea
  • mushroom
    1ea
  • enoki mushroom
    1handful
  • leek
    1ea
  • Cheongju
    2Ts
  • Oyster sauce
    2ts
  • Soy sauce
    1ts
  • grain syrup
    1ts
  • brown sugar
    1/2ts
  • balsamic vinegar
    1ts
Cooking Steps
STEP 1/6
Soak rice noodles in cold water for 30 minutes and boil them in boiling water for 20-25 seconds. Then rinse several times in cold water and drain. It's good to prepare the ingredients while soaking rice noodles.
STEP 2/6
Wash bok choy and leave one leaf at a time, trim the shrimp, wash it gently in salt water, drain the water, slice the onions, peel off the outer skin of the mushrooms, wash the enoki mushrooms gently, drain the bottom, and slice the green onions so that they are not too long.
STEP 3/6
I'm going to use only 1+1/2 Ts of the red pepper oil first, and I'm going to put the rest at the end. Put 1+1/2 Ts of chili oil in a heated pan and stir-fry minced garlic.
STEP 4/6
When the garlic starts to smell, stir-fry the shrimp, then add rice wine to cook the shrimp.
STEP 5/6
Stir-fry sliced onions and when the onions become transparent, add mushrooms and stir-fry.
Then, add bok choy, enoki mushroom, and green onion and mix them as if you're slightly seasoning them.
STEP 6/6
Stir-fry boiled and drained rice noodles and seasonings while mixing. Just before turning off the heat, add 1/2 Ts of remaining pepper oil and mix and remove from the heat.
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