Spicy spaghetti * Dan Dan in Sichuan *

Submitted by enr on 13 Jun 2014
500 g Noodle (thin spaghetti)
10 cabbage leaves from the core
4 tbsp soy sauce
1 tsp cayenne pepper
3 tbsp olive oil or sesame sunflower oil
2 tbsp melted lard
1/4 onion, finely chopped
Submit Noodle in boiling water and boil them until tender. Cut the cabbage leaves into very thin strips and a few minutes before removing Noodle from heat, add the cabbage julienne. In the 6 bowls distribute equally all other ingredients. Finally, distribute and hot noodles in bowls, mix well. * To the cooked spaghetti can add their choice and other vegetables or meat.
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13 Jun 2014
* Chinese Cuisine * Publishing May izdadena1990 d


pp. soy sauce must be Chinese shop for food and spices, because the Bulgarian, which sold in stores is bogus. In real soy sauce must have a starch and is fermented in Bulgarian not, nor is fermented.

and we are of the countryside and no Chinese shops what to do

According to the contents Bulgarian soy sauces are what you need - fermented soybeans and wheat (+ extra ingredients). If you bother so can rely on imported soy sauce. Moreover, soy sauce starch should not be there (I guess that might be added, but not necessarily).

I do not know, I know that cheap sauces that sell in supermarkets do not taste the same as Chinese. It is about that of the oropharynx, another Bulgarian I have not tried. But as was there may be qualitative, though this is of oro evtindzhos.