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• Recipe
• Glossary
  • · Weight & Measurement
  • · Ingredients
  • · Cooking Term

Seasoned Cuttlefish Noodles

• Date : 2010-11-02

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1 cuttlefish
50g Chinese leek
1/2 onion
30g carrot
1/2 yellow paprika
1/2 red paprika
1 king oyster mushroom
1/2 pack enoki mushrooms
200g Sempio Sweet Potato Glass Noodles , soaked
salt and pepper (pinch)
Sempio Grape Seed Oil

[Seasoning]
1 tbsp Sempio Naturally Brewed Soy Sauce, C..
1 tsp tuna juice

1. Score cuttlefish inner side in a diamond pattern with a sharp knife and cut into bite-sized pieces. Blanch in boiling water.
2. Cut Chinese leek into 5 cm lengths. Slice onion, carrot and paprika thinly.
3. Slice king oyster mushroom thinly. Cut off and discard bottom of enoki mushroom.
4. Soak the sweet potato glass noodles in water and cut in appropriate lengths.
5. Heat Sempio grape seed oil in frying pan and add onion, Chinese leek, carrot, paprika. Add salt and pepper to taste. Add the mushrooms and toss well. Then add sweet potato glass noodles and continue to stir-fry.
6.Make seasoning sauce, add, stir-fry.