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Jeanh
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SHING A LING
INGREDIENTS:
1½ lbs fresh miki noodles
2 cups vegetable oil
1 teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon beef powder
PROCEDURE:
In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
Rub the mixture on the miki noodles to the point that all sides are coated.
Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
Heat the oil and deep fry the dried noodles until golden brown.
Serve with vinegar!
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SHING A LING
INGREDIENTS:
1½ lbs fresh miki noodles
2 cups vegetable oil
1 teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon beef powder
PROCEDURE:
In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
Rub the mixture on the miki noodles to the point that all sides are coated.
Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
Heat the oil and deep fry the dried noodles until golden brown.
Serve with vinegar!
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