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Shiitake powder adds the Umami taste - fried rice noodles with plenty of chicken
Shiitake powder adds the Umami taste - fried rice noodles with plenty of chicken

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We hope you got insight from reading it, now let’s go back to shiitake powder adds the umami taste - fried rice noodles with plenty of chicken recipe. You can have shiitake powder adds the umami taste - fried rice noodles with plenty of chicken using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Shiitake powder adds the Umami taste - fried rice noodles with plenty of chicken:
  1. Take 150 g rice noodles
  2. Prepare 150 g chicken breast
  3. You need ◎1 Tbsp Shiitake powder
  4. Provide ◎1 Tbsp sake
  5. Take ◎A pinch of salt and pepper
  6. Get 2 pieces (80 g) green pepper
  7. You need 1 piece (40 g) red bell pepper
  8. Prepare 1 bag (200 g) bean sprout
  9. Get 10 g dried shrimps
  10. Provide 1 Tbsp salad oil
  11. Use ●100ml of water
  12. Take ●3 Tbsp dried shrimp stock
  13. Take ●3 Tbsp oyster sauce
  14. Provide ●1 Tbsp sugar
  15. Prepare ●A pinch of salt and pepper
  16. Use 1 Tbsp sesame oil
  17. You need As you like: coarsely ground black pepper
Instructions to make Shiitake powder adds the Umami taste - fried rice noodles with plenty of chicken:
  1. Soften dried shrimps in a bowl of water.
  2. Soften rice noodles as indicated on the bag, and cut into easy to eat lengths.
  3. Thinly chop chicken strips, and rub in ◎. Cut green pepper and red bell pepper into long julienne strips.
  4. Heat salad oil and stir-fry chicken and dried shrimp. When the colors start to change, add vegetables from 3. Then add bean sprouts in order and stir-fry.
  5. Add rice noodles combined with ●. Stir-fry so that noodles absorb the stock. To complete, add sesame oil and coarse ground black pepper.

Do NOT mix the rice with ingredients. Chinese cooking technique with a not-exactly South Asian spice mix (there is no curry in South Asia, in case you didn't know). Sounds like the kind of fusion dish that Singapore has plenty of. Made by fermenting soybeans with wheat and salt, soy sauce gives depth and a salty tang to fried rice. But it can also liven up more surprising foods.

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