Spanish 'Minute' Noodles with Seafood
Main Dishes • Kazakhstani
Description
Spanish 'Minute' noodles with seafood
Ingredients
- Udon Noodles 10 oz
- Onion 0 oz
- Courgette 5 oz
- Garlic 0 oz
- Olive Oil 0 fl oz
- Fish Oil 20 fl oz
- Turmeric 0 oz
- Khmeli-suneli 0 oz
- Paprika 0 oz
- Squid 5 oz
- Cuttlefish Eggs 5 oz
- Pasta shells 5 oz
- Herbs to taste
- Egg white 2 pieces
- Meyer Lemon Juice 0 fl oz
- Vegetable Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
The most important step is to dry the noodles in the oven until they turn light brown. To do this, spread them evenly on a baking sheet and place them in the oven for about 10 minutes at 200 °C (392 °F). Keep in mind your oven's capabilities and adjust the recipe to suit your needs. Do not turn off the oven after cooking the noodles; it will still be useful.
Step 2
Next, in a large skillet, sauté finely chopped onion and garlic in olive oil. Then add the zucchini, cut into 5 mm cubes. Once the zucchini is lightly browned, add the noodles and pour in the fish broth along with 50 g of bisque sauce. Add all the spices and simmer on low heat.
Step 3
In a separate skillet, sauté the seafood in olive oil with minced garlic for 5 minutes. You can use any type of seafood.
Step 4
Place the sautéed seafood on top of the noodles. Then, send the pan with all this goodness into the oven for a few minutes. During this time, the noodles will stand upright, looking like a row of little soldiers. This is both amusing and a sign that the fideuà is ready.
Step 5
Prepare the sauce for the shawarma. To do this, whip the egg whites, 10 g of garlic, lemon juice, 150 ml of vegetable oil, salt, and pepper until you achieve a fluffy white mixture.
Step 6
Remove the skillet from the oven, sprinkle with finely or coarsely chopped herbs, and drizzle with shawarma sauce.
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