Ingredients for Garlic and Cabbage (choy sum) Soba Noodles
- 80 g Japanese soba noodles
- 1 medium size Potato
- 30 g Carrot
- 30 g frozen green peas
- 1 egg
- 100 g Cabbage (choy sum)
- Appropriate amount of garlic powder
- Appropriate amount of white pepper
- Half a Chinese soup spoon of new moon brand premium abalone sauce
- Half a Chinese soup spoon of cold pressed olive oil
Cooking Instructions for making Garlic and Cabbage (choy sum) Soba Noodles
Wash and peel the potatoes and carrots, cut them into small pieces, add the green peas to a plate, and put the eggs on the induction cooker steamer, set to steam for 15 minutes. To avoid overcooking the eggs, remove the eggs after 10 minutes and put them in tap water to cool.
Take out the stainless steel pot, add tap water, and then put it on the induction cooker to boil. Blanch the washed cabbage (choy sum) in the boiling water for 1 minute, then pick up the cabbage (choy sum) and put it in a porcelain bowl. Use scissors to cut the cabbage (choy sum) into pieces.
Use the same stainless steel pot, add tap water, then put it on the induction cooker to boil, add the buckwheat noodles and cook for 6 minutes. After 6 minutes, drain the buckwheat noodles, add filtered water and drain.
Then pour a plate of cooked potatoes, carrots and green peas into the cooked soba pot, add a hard-boiled shelled egg, remove the yolk and let it absorb half a tablespoon of cold-pressed olive oil, and add an appropriate amount of garlic powder, white pepper and half a Chinese spoon of new moon brand premium abalone sauce, mix it evenly, and then serve it on a porcelain plate. This sweet and delicious meal is complete.
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