Main IngredientsNoodles (raw) 200gSupplementary IngredientsShrimp 8 oil tofu 8 cuttlefish balls 3 mung bean sprouts 50gSprouts 1 cabbageSeasoningSalt 1gGarlic 2 petalsShazhacha Sauce 30gPeanut Sauce 15gPetroleum Oil

Shazhacha Noodle Preparation

1.The noodle selection of alkaline water oil noodles is preferred, or you can choose the sinewy ones if you don't have them. Fresh shrimp to stay 3 whole shrimp, the rest of the head peeling shells, head and shell do not throw

2. Noodles into the boiling water, boil for 5 minutes, over the cold water drained into a large bowl standby

3. With boiled noodles in the water, hot, bean sprouts and bok choy

4. Scalded bean sprouts and bok choy yards in the pasta

5. Pot of water, add the head of the shrimp and the shells The shrimp soup was sifted through a sieve, leaving a clear red shrimp soup

7. 2 tablespoons of sriracha sauce, a sufficient amount will be more fragrant

8. Put a little oil in the bottom of the pot, put the sriracha sauce and peanut sauce stir-fried

9. Add the shrimp soup, put in the shrimp to break off the raw fish out, and then put in the cut bean bubbles, cuttlefish balls about 5 minutes

10. Cooked with the soup with the ingredients into the noodle bowl, like to eat heavy flavors can be added to the appropriate amount of garlic