Description
Chinese dish which can be eaten both hot and cold.
Ingredients
-
Noodles
300 g
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Carrots
1 piece
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Red sweet pepper
1 piece
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Cabbage
100 g
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Squid
500 g
-
Onion
1 piece
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Soy sauce
-
Salt
-
Black pepper
Cooking
Carrot, pepper and cabbage cut into strips. Quickly fry them in vegetable oil until soft (the vegetables should remain crunchy and not soft). Season with salt and pepper.
Squid cut into small pieces. Cook in boiling salted water for 3-5 minutes. Onion finely chopped until Golden brown. To the onions add the cooked squid and fry over high heat, stirring constantly, 3 minutes.
Buckwheat noodles in a pot with boiling salted water and cook for 10 minutes on a slow fire without a lid. Drain in a colander to drain the water.
In the pan with the vegetables put the boiled buckwheat noodles and kelmarna-onion mixture. Add soy sauce to taste and fry for another 3 minutes.
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