CuisineThai food
Dish typeNoodles and Pasta
Main ingredientSeafood
Ingredients
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- 80 glarge noodles((for stir-frying the large noodles))
- 1 chicken egg((for stir-frying the large noodles))
- Tubtim Brand Palm Oil ((for stir-frying the large noodles))
- 50 gwhite seabass
- 1 tbspwhite soy sauce
- 1 tbspsoybean paste
- 1 tbspcornstarch
- 1 tbspsugar
- 1 tbspChinese wine
- 1 tbspsesame oil
- 1 tbspdouchi
- 2 tbsptempura flour
Preparation
1. Crack the egg and mix it with the large noodles. fry them using Tubtim Brand Palm Oil until golden and crispy. Coat the seabass with the tempura flour and set it aside.
2. Bring water to a boil. Add the soybean paste, sugar, banana shrimp, mussels and cornstarch until everything’s cooked. Add white soy sauce.
3. Serve with poached Hong Kong kale and shimeji mushrooms.