Noodles / Pasta Recipes: Decadent Mac and Cheese with Bacon

Decadent Mac and Cheese with Bacon

Ingredients:

• Rock salt
• 500 gms uncooked elbow macaroni
• 2 cups milk
• 2 cups heavy cream
• 1 cup sour cream
• 3-4 sprigs fresh thyme
• 8 cloves garlic, smashed and divided
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 6 cups shredded sharp cheddar cheese
• Freshly ground black pepper
• 1/2 tsp Spanish paprika
• 1/2 tsp dried mustard
• 1/2 tsp nutmeg
• 1/4 cup chopped flat-leaf parsley
• 4 slices bacon, cut crosswise into thin strips
• 1 pc large onion, diced
• Yellow food coloring

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Cooking Procedures:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8-9 mins or till al dente. Drain. Preheat the oven to 400 degrees F.
• Inside a small saucepan, heat the milk, cream and sour cream using the thyme sprigs and three smashed garlic cloves for. Melt the butter in a large, deep skillet over medium-high heat. Whisk within the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it in to the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is good and smooth. Stir in the four cups from the cheese and continue to cook and stir to melt the cheese (yellow food color can be added at this stage). Season with salt, pepper and also the spices. Add the cooked macaroni and also the parsley and fold so that macaroni is coated nicely with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 2 cups of cheese. Bake for 30 minutes, or till hot and bubbly and top is slightly browned.
• Whilst that bakes, heat a saute acute; pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese and sprinkle with chopped parsley. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture in each spoonful.

Pad Thai Noodles Recipe

                                        Pad Thai Noodles

Ingredients:

8 oz uncooked rice noodles, 1/8 inch wide
2 tbsp rice wine vinegar
1 tbsp fish sauce
1-2 tbsp fresh lemon juice
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes
1 tbsp vegetable oil
4 oz boneless skinless chicken breast, finely chopped
2 pcs green onions, thinly sliced
2 cloves garlic, minced
3 oz small raw shrimp, peeled
2 cups fresh bean sprouts
cup shredded red cabbage
1 pc medium carrot, shredded
3 tbsp fresh cilantro, minced
2 tbsp unsalted dry-roasted peanuts, chopped lime wedges

Cooking Procedure:

# Place noodles in medium bowl. Cover with lukewarm water and let stand for 30 minutes or until soft. Drain and set aside.
# Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
# Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles and cook for 1 min.
# Add shrimp and cook for about 3 mins, just until shrimp turn pink and opaque. Stir in fish sauce mixture and toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
# Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.

Pasta in Seafood Garlic Olive Oil Recipe

                                         Pasta in Seafood Garlic Olive Oil

Ingredients:

500 grams cooked fettuccine
1 tablespoon olive oil
2 tablespoons chopped garlic
cup shelled and diced shrimps
cup cleaned and sliced thinly squid
cup diced fish fillet (any white meat fish)
cup sliced button mushroom
2 teaspoons dried rosemary
1 tablespoon drained capers
cup olive oil
1 pack 6 grams AJI-SHIO SEASONING MIX with Garlic cup Parmesan cheese

Cooking Procedure:

1. Heat olive oil in a pan, sautee garlic until light brown.
2. Add shrimps, squid and fish. Stir-fry for 2 minutes over medium heat.
3. Add mushrooms, rosemary, capers and olive oil. Mix well and simmer for 3 minutes.
4. Season with AJI-SHIO SEASONING MIX with Garlic.
5. Add cooked pasta and toss well for another minute over low heat.
6. Sprinkle with Parmesan cheese.
Makes 4-5 servings

Estimated Cooking Time: 15 minutes

Tips and Tricks:

Only buy seafood from reputable, commercial sources Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell. Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel

Penne ala Balayan Recipe

                                      Penne ala Balayan

Ingredients:

200 gms cooked penne pasta
2 tbsp olive oil
2 tbsp garlic, chopped
1 tbsp bagoong isda (balayan)
50 gms sun-dried tomatoes
50 gms pine nuts
2 tbsp parmesan
2 tbsp white wine
Toasted garlic bread

Cooking Procedure:

1. Initin ang olive oil at igisa ang buwang hanggang maging golden brown. Ilagay ang bagoong. Igisa ng mabuti.
2. I-deglaze gamit ng white wine.
3. Idagdag ang sun-dried tomatoes, pine nuts at parmesan. Ihanda kasama ng garlic bread.

Pasta Puttanesca Recipe

                                                  Pasta Puttanesca

Ingredients:

1 kg Tinapang galunggong or Bangus
2 kg ripe red large tomatoes
3 tablespoon minced garlic
1 cup olive oil
2 kg angel hair pasta
1 cup black olives sliced
1 cup capers
100 g fresh basil
300 g kesong puti
Parmesan cheese
Black pepper
Parsley Chili flakes
Sugar
1 pack 7g Aji-Ginisa

Cooking Procedure:

1. Saute garlic in olive oil, add in the tinapa flakes then the peeled, sliced and seeded fresh tomatoes.
2. Season with sugar, salt pepper and chili flakes.
3. Add in the capers and olives. Then toss the sauce with the cooked pasta then transfer to a plate. Top with kesong puti, parmesan cheese, parsley and basil before serving.

Penne Caldereta Recipe

                                 Penne Caldereta

Ingredients:

Olive Oil
Garlic, crushed
Onions, chopped
Tomatoes, chopped
Green Bell Pepperm, chopped
Red Bell Pepper, chopped
Beef Sirloin, cubed
Beef Stock
Tomato Paste
Green Olives
Siling Labuyo, chopped
All Purpose Cream
Parmesan Cheese, grated
Penne Pasta Boiled
7 gramsAJINOMOTO GINISA FLAVOR MIX

Cooking Procedure:

1. oil pasta according to package
2. saute? onions and garlic
3. add in chopped tomatoes, green and red bell peppers,saut? for a few minutes
4. add in beef and brown a little
5. add the 7g AJI GINISA.
6. add beef stock and simmer till beef is tender
7. after

Macaroni A La Pakbet Recipe

                                             Macaroni A La Pakbet

Ingredients:

500 grams cooked macaroni
2 tablespoons cooking oil
1/4 cup chopped onions
1/4 cup chopped shrimps
1/4 cup pork strips
1 tablespoon bagoong alamang
1/2 cup minced kalabasa
1/2 cup chopped ampalaya
1/2 cup water
1/2 cup chopped sitaw
1/2 cup thinly sliced okra
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in 1 1/2 cups water
Grated cheese

Cooking Procedure:

1. In hot oil, stir-fry onions, shrimp, pork and bagoong until cooked. Add kalabasa, ampalaya and water. Simmer for 3 minutes until vegetables are tender.
2. Add sitaw and okra. Simmer for 2 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add cornstarch mixture and blend well. Simmer for another minute.
4. Pour over cooked macaroni noodles and sprinkle with grated cheese.
Makes 4 servings.

Hearty Fussili Recipe

                                                Hearty Fussili

Fusilli are long, thick, corkscrew shaped pasta. In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot for red, spinach for green, and cuttlefish ink for black.

Ingredients:

300 grams cooked fussili/spiral pasta
1/2 cup olive oil
1/2 cup chopped fresh basil leaves
2 tablespoons olive oil
1/3 cup chopped onions
1 tablespoon anchovies
1/2 cup canned tuna flakes
1/2 cup asparagus, cut in 1 inch lengths
1 1/2 cups broccoli florets
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning.

Cooking Procedure:

1. Combine olive oil and basil leaves in a blender. Transfer in a bowl and set aside.
2. Heat olive oil in a pan, saute onions, anchovies, tuna flakes for 2 minutes in medium heat.
3. Add olive oil-basil mixture, stir-fry for 1 minute and add asparagus and broccoli, cook for another minute in high heat.
4. Add cooked fussili and stir-fry for 2 minutes and blend well with basil mixture. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning.
Makes 3 servings.

Grilled Prawn and Squid Kebab in Soba Salad Recipe

                                       Grilled Prawn and Squid Kebab in Soba Salad

Ingredients:

For prawns and squid:

750 gms tiger prawns, shell removed and deveined
500 gms squid, cleaned and cut 1x1-inch pieces
cup canola oil
2 pcs lemon
Paprika
Salt
Pepper
Skewers

For soba salad:

500 gms mixed greens / lettuce
4 cups cooked soba noodles or buckwheat noodles
cup bonito flakes
cup cucumber diced
Scallions
Black sesame seeds

For sauce:

Cup soy sauce
Cup lemon juice
Cup mirin cup water
2 tsp minced ginger
4 tsp sugarsesame
oil tsp instant dash

Cooking Procedure:

1. For sauce, mix all ingredients together and set aside.Skewer shrimp and squid alternately, about 6 pieces per skewer. Marinate in mixture of canola oil, lemon, paprika, salt and pepper for 5 mins. Grill for 6-8 mins. Set aside. Mix greens, soba noodles, scallions and toss in prepared sauce.
2. Place soba salad on a plate and top with bonito flakes, cucumber and black sesame seeds. Place kebab on top.Serve with sauce.

Fookien Misua Recipe

                                     Fookien Misua

Ingredients:

2 tablespoons cooking oil
2 tablespoons chopped garlic
1/3 cup pork strips
1/4 cup red bell pepper
1/4 cup soaked tengang daga
1/4 cup carrot strips
2 tablespoons onion leeks
3 tablespoons soy sauce
2 cups chicken or pork stock
1/4 kilo soaked Chinese misua
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/4 cup peanuts
1 dozen hard boiled quail eggs

Cooking Procedure:

1. Heat oil in a wok, stir fry garlic, pork strips, red bell pepper, tengang daga, carrot strips and onion leeks.
2. Add soy sauce, pork stock and Chinese misua. Mix well and simmer for few minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mixand AJI-NO-MOTO® Umami Super Seasoning.
4. Add peanuts and quail eggs. Mix well.
Makes 4-6 servings.

Decadent Mac and Cheese with Bacon Recipe

                                   Decadent Mac and Cheese with Bacon

Ingredients:

Rock salt
500 gms uncooked elbow macaroni
2 cups milk
2 cups heavy cream
1 cup sour cream
3-4 sprigs fresh thyme
8 cloves garlic, smashed and divided
4 tbsp unsalted butter
4 tbsp all-purpose flour
6 cups shredded sharp cheddar cheese
Freshly ground black pepper
1/2 tsp Spanish paprika
1/2 tsp dried mustard
1/2 tsp nutmeg
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 pc large onion, diced
Yellow food coloring

Cooking Procedure:

# Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8-9 mins or until al dente. Drain. Preheat the oven to 400 degrees F.
# In a small saucepan, heat the milk, cream and sour cream with the thyme sprigs and 3 smashed garlic cloves for. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese (yellow food color can be added at this stage). Season with salt, pepper and the spices. Add the cooked macaroni and the parsley and fold so that macaroni is coated well with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 2 cups of cheese. Bake for 30 minutes, or until hot and bubbly and top is slightly browned.
# While that bakes, heat a saute in a pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
# To serve, scatter the bacon mixture over the mac and cheese and sprinkle with chopped parsley. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture in each spoonful.

Macaroni A La Pakbet Recipe

Macaroni A La Pakbet

Ingredients:

500 grams cooked macaroni
2 tablespoons cooking oil
1/4 cup chopped onions
1/4 cup chopped shrimps
1/4 cup pork strips
1 tablespoon bagoong alamang
1/2 cup minced kalabasa
1/2 cup chopped ampalaya
1/2 cup water
1/2 cup chopped sitaw
1/2 cup thinly sliced okra
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons cornstarch dissolved in
1 1/2 cups water
Grated cheese

Cooking Procedure:

1. In hot oil, stir-fry onions, shrimp, pork and bagoong until cooked. Add kalabasa, ampalaya and water. Simmer for 3 minutes until vegetables are tender.
2. Add sitaw and okra. Simmer for 2 minutes.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add cornstarch mixture and blend well. Simmer for another minute.
4. Pour over cooked macaroni noodles and sprinkle with grated cheese.

Lasagna Recipe

Lasagna

Ingredients:

1/2 kilo cooked lasagna noodles

Meat Sauce :
1/4 cup olive oil
2 tablespoons chopped garlic
1/2 cup chopped onions
1/4 kilo ground pork
1/4 kilo ground beef
1 cup tomato sauce
1/2 cup tomato paste
1 cup water
4 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/8 teaspoon cayenne pepper
1/3 cup soy sauce

White Sauce:
1/4 cup butter
1/4 cup all purpose flour
1/2 cup water
1 1/2 cups milk
1/4 cup sliced button mushrooms
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 cup grated cheese, divided
1/4 cup chopped parsley

Cooking Procedure:

1. In hot oil, saute garlic and onions until fragrant. Saute ground pork and ground beef until brown. Blend in tomato sauce, tomato paste, water and boil. Add sugar, oregano, basil and cayenne pepper. Mix well. Pour soy sauce and simmer for 10 minutes. Cool and set aside.
2. Prepare white sauce, melt butter. Gradually add flour and blend well using a wire whip.
3. Add water and milk, stir until the sauce thickens. Add button mushrooms and cheese and simmer for another minute.
4. To assemble, using an oven proof dish, put 1/2 cup of meat sauce on the bottom of the dish, arrange the 1st layer of lasagna noodle, then pour another cup of meat sauce followed by 2nd layer of lasagna noodles. Repeat procedure until all the meat sauce and lasagna are consumed. Pour white sauce and spread evenly on top. Sprinkle with grated cheese and bake for 30 minutes at 350 degrees F. Sprinkle AJI-SHIO Seasoning Mix with Pepper and garnish with chopped parsley. Cool for about 20 minutes before serving.

Holiday Spaghetti Recipe

Holiday Spaghetti

Ingredients:

200 grams angel hair pasta, cooked and drained
150 grams deboned chicken breast marinated
2 tablespoon unsweetened pineapple juice

½ tablespoon cooking oil
2 tablespoon sliced onions
1 tablespoon raisins
1 teaspoon chopped celery
¼ cup red bell pepper strips
½ cup tomato sauce
1 cup fresh tomato puree
1 packet PAL SWEET™ Calorie Free Sweetener
¼ teaspoon ground pepper
¼ teaspoon MSG
¼ teaspoon iodized salt
½ cup grated cheese

Fresh Tomato Puree:
200 g ripe tomatoes
2 cups water

Cooking Procedure:

1. Tomato Puree: Score each tomato with an “X” mark on top. Place these in a sauce pan and add enough water to cover. Let boil. Scoop out of water and dump in a cold water bath. Peel off skin and remove seeds. In a blender, add these and 2 cups of water. Puree until smooth in consistency. Set aside.
2. Marinate chicken breast strips in unsweetened pineapple juice for an hour inside refrigerator.
3. In a wok, stir fry onions, celery, and red bell pepper. Add the drained chicken. Stir-fry until it changes color. Add raisins, soy sauce, tomato sauce and tomato puree. Simmer until reduced.
4. Add lettuce and season with salt, pepper and MSG. Mix well.
5. Add 2 tablespoon of grated cheese. Turn off heat as cheese has melted then add PAL SWEET™ Calorie Free Sweetener. Toss in drained cooked pasta and mix well.
6. Serve on top with remaining cheese.

Chilli Pasta Recipe

Chilli Pasta

Ingredients:

10 cloves finely chopped garlic cloves
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons Capers
2 tablespoons chopped parsley
1 teaspoon chili flakes
12 pieces tuyo fillets, dried and chopped
2 tablespoons sliced black olives
6 pieces fire grilled and peeled tomatoes (roughly squashed) medium sized
1/4 cup brandy
1/4 kilo uncooked spaghetti noodles
2 tablespoons parmesan cheese (and baguette 8 slices)
8 slices baguette
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix

Cooking Procedure:

1. Cook noodles in boiling salted water.
2. Sauté the garlic in olive oil and butter. Add in the tuyo, capers, olives,and chili flakes.
3. Pour in the brandy and flambé. Mix in the tomatoes and stir and season with AJINOMOTO GINISA All Purpose Seasoning Mix.
4. Toss in the cooked noodles. Garnish with parmesan cheese and chopped parsley before serving.
5. Serve with garlic crostini.

Chicken Sotanghon Special Recipe

Chicken Sotanghon Special

Ingredients:

1/2 kilo sotanghon
1/4 kilo sliced chicken liver
1/2 kilo flaked boiled chicken
1/3 cup cooking oil
1/4 cup chopped garlic
1 cup chopped onions
1/2 cup chopped celery
6 cups chicken stock
1/2 cup soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/2 cup chopped soaked mushrooms
1/4 kilo sliced cabbage

Garnishing:
1/4 cup chopped spring onions, divided
3 hard boiled eggs, sliced
1/4 cup toasted chopped garlic

Cooking Procedure:

1. Soak sotanghon in water for 30 minutes. Then cut with a pair of scissors into desired length about 10 cm.
2. In hot oil, sauté garlic and onions until fragrant.
3. Add celery and chicken stock and heat to boil. Lower the fire, add sotanghon noodles, soy sauce.
4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Add mushrooms, cabbage and spring onions. Simmer for another minute before turning off the fire.
5. To serve, arrange in a platter and top with spring onions, sliced boiled eggs and toasted garlic.

Canton In Tomato Sauce Recipe

Canton In Tomato Sauce

Ingredients:

350 grams soaked pancit canton

Sauce:
1/4 cup butter
1/4 cup chopped onions
1/2 cup chopped Hungarian sausage
1/4 cup chopped red bell pepper
1/4 cup sliced button mushrooms
1/4 teaspoon Italian seasoning
1/2 cup tomato sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning
1/4 teaspoon grated quick-melt cheese

Cooking Procedure:

1. Drain soaked pancit canton and transfer in a serving plate.
2. Heat butter and saute onions, Hungarian sausage, red bell pepper, button mushroom, Italian seasoning and tomato sauce.
3. Mix well and simmer in medium heat for 2 minutes. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Simmer for another minute.
4. Pour over canton noodles.
5. Top with grated quick-melt cheese while hot. Serve immediately.

Canton Guisado Recipe

Canton Guisado

Ingredients:

2 tablespoons cooking oil
1 small piece carrot, flowerettes
10 pieces Baguio beans, sliced diagonally
3/4 cup sayote strips
1 cup cabbage strips
2 1/2 cups water
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
200 grams canton noodles
2 tablespoons coarsely chopped kinchay
1-2 tablespoons cornstarch dissolved in
1 tablespoon water (optional)

Cooking Procedure:

1. In hot oil, stir fry carrots, Baguio beans, sayote and cabbage. Remove from heat and set aside.
2. Using the same pan, add water and let it boil.Add canton noodles and put back stir fried vegetables and kinchay.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, mix well until blended. Thicken with cornstarch mixture as desired.
4. Serve hot with sliced calamansi.

Canton Grilled Chicken Pasta Recipe

Canton Grilled Chicken Pasta

Ingredients:

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 kilo chicken breast
1 piece lemon
1 clove garlic
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
1/2 cup shredded cheddars
1/2 cup grated Parmesan cheese
2 kilos dry fettuccine pasta

Cooking Procedure:

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Marinade chicken with lemon juice, AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic. Grill the chicken breast. Once chicken is pink, remove from heat. Let it rest for few minutes and slice into thin strips.
3. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
4. Stir in chicken and cheeses, blending well.
5. Drain pasta. Serve sauce over noodles.

Bam-i Recipe

Bam-i

Ingredients:



2 tablespoons cooking oil
2 tablespoons chopped garlic
1/4 cup chopped onions
1/2 cup boiled and halved shrimp
1/4 cup sliced celery stalk
1/4 cup soaked and sliced shitake mushroom
1/4 cup sliced onion leeks
1/4 cup sliced red bell pepper
1 1/2 tablespoons soy sauce
1 1/2 cups shrimp broth
2 cups soaked sotanghon
2 cups miki
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Heat oil in a wok, saute garlic, onions, shrimp, celery, mushroom, leeks and red bell pepper.
2. Add soy sauce and shrimp broth, simmer for 2 minutes.
3. Add sotanghon, miki and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir well and cook for 5 minutes.