Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, fast salmon shanghai noodle (p2, c10). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Add chicken stock; reduce heat to low. The only thing that I didn't like was the amount of oil they used.

Fast Salmon shanghai noodle (P2, C10) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fast Salmon shanghai noodle (P2, C10) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fast salmon shanghai noodle (p2, c10) using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fast Salmon shanghai noodle (P2, C10):

1. Make ready 2 pcs salmon portions (frozen or non frozen)
2. Take beef/chicken stock enough for two bowls of noodles
3. Take shanghai noodle (a small bunch)
4. Make ready 2-3 pcs spring onion
5. Make ready to taste salt
6. Take to taste pepper

Moderate - On your feet for much of the day, either standing or occasional slow paced walking. These Shanghai Noodles are fast, easy and positively mouth-watering! Shanghai Noodles use pork, but you can substitute chicken, beef or shrimp. Then cut up the green onions and Napa cabbage (keeping the green parts and firmer white parts separate.

Instructions to make Fast Salmon shanghai noodle (P2, C10):

1. If fish cook from frozen, then into hot water first, not with noodle.
2. On the other pot, boil the stock, and in with noodle
3. When serving, get noodle out first, and then with fish, spring onion, with some stock on top. goes nice with some raddish mochi.

Shanghai style noodles is white in colour, available at Asian grocers, often stored in fridge. I used udon noodles this time. It doesn't require to rinse with cold water after blanching. Please refer to the instructions closely. The udon noodles won't be easily turned mushy,yet with a bit of pleasant chewy and springy texture.

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