(Chewy, knife) Oolong oyster pasta
While thinking about how to cook Korean burdock, which I bought cheaply at the mart, in a different way, I combined it with Shanghai-style pasta to make it a simple meal.
1 serving
Within 15 minutes
Cookka
Ingredients
  • a roar
    4TS
  • oyster mushroom
    100g
  • Garlic
    7ea
  • Cheongyang red pepper
    1ea
  • If it's spaghetti
    100g
  • Oyster sauce
    2TS
  • Water
    1TS
Cooking Steps
STEP 1/6
Boil 750mL of water with 1 tablespoon of salt
STEP 2/6
When the water boils up, add 100g (1 serving) of spaghetti and bring to a boil. (Start the timer after the noodles are completely soaked in water)
STEP 3/6
While the noodles are boiling, trim the oyster, garlic, and Cheongyang red pepper.
- Utari: Cut off the bottom and separate them one by one.
- Garlic: Cut off the hard part at the bottom and stir into 2-3 pieces per piece.
- Cheongyang Red Pepper: Cut diagonally into 6-7 pieces.
STEP 4/6
After three minutes after the noodles are completely submerged, put a thin layer of oil in the pan and add 1 tablespoon of burdock meat, garlic, cheongyang red pepper, and oyster sauce and start frying over medium heat.
STEP 5/6
After 3 minutes, take out the noodles and put them in a pan, add 1 tablespoon of oyster sauce, 6 tablespoon of noodle water (cooked water), and cut oyster mushrooms together and stir-fry them on high heat for an additional 3 minutes.
STEP 6/6
Turn off the heat and stir-fry it for an extra minute to finish cooking!
- In the above recipe, the spaghetti noodles were boiled with al dente (al dente; boiled to make the chewing taste alive) to match the chewy urong meat and oyster, but if you want a softer texture, stir-fry it again and stir-fry it for two to three minutes. - If you want a more spicy taste and color, you can use the spicy oyster sauce on the market or add about half a spoon of red pepper powder.
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