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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Use a large cast iron wok or thick steel wok and keep cooking at high heat all the time.
Put the frozen Asian mix first then add the bamboo shoots and half the oil.
As soon as the vegetables start to thaw, add half the soy sauce.
The quantities shown for the soy sauce are in caps, meaning the soy sauce bottle cap itself.
Put the frozen Asian mix first then add the bamboo shoots and half the oil.
As soon as the vegetables start to thaw, add half the soy sauce.
The quantities shown for the soy sauce are in caps, meaning the soy sauce bottle cap itself.
Keep stirring gently taking care not to smash the vegetables and cook for five minutes after the frozen mix thaws.
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Now place the frozen seafood cocktail mix on top of the vegetables and add immediately the shrimps, the noodles and the water.
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Do not worry about the noodles being much higher than the wok itself, all ingredients will shrink.
Stir the mix very gently as soon as the noodles start to soften, then add the other half of the soy sauce, both dark supreme and less sodium. Keep stirring from time to time. You need to cook the seafood and the noodles for some 6 to 9 minutes. Finally turn off the stove and add the other half the oil. That's it. |
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Bon Appétit !
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