Sk\u0142adniki (2 osoby): 150 g makaronu udon (wst\u0105\u017cki),
\n150 g grzyb\u00f3w shimeji br\u0105zowych,
\n2 kapustki pak choi,
\n3 ma\u0142e szalotki,
\n4 z\u0105bki czosnku,
\n4 cm startego imbiru,
\n1\/3 \u017c\u00f3\u0142tej, 1\/3 zielonej i 1\/3 czerwonej papryczki chili,
\n1 gar\u015b\u0107 kie\u0142k\u00f3w soczewicy czarnej,
\n1 gar\u015b\u0107 orzech\u00f3w nerkowca,
\n1\/3 p\u0119czka szczypiorku,
\n1 p\u0119czek kolendry,
\n3 \u0142y\u017cki oliwy extra vergine<\/p>\n
Sos: 1 \u0142y\u017cka sosu ostrygowego,
\n2 \u0142y\u017cki sosu sojowego ciemnego,
\n2 \u0142y\u017cki oleju sezamowego,
\n1 \u0142y\u017cka sosu rybnego,
\n1 \u0142y\u017cka octu ry\u017cowego,
\n2 \u0142y\u017cki wody niegazowanej<\/p>\n
Makaron gotujemy zgodnie z instrukcj\u0105 na opakowaniu, odcedzamy i przelewamy zimn\u0105 wod\u0105. Wszystkie sk\u0142adniki sosu mieszamy. Na rozgrzanej oliwie podsma\u017camy pokrojone w pi\u00f3rka szalotki oraz posiekany czosnek, chili i imbir. Od grzyb\u00f3w odcinamy nasad\u0119, rozdzielamy, p\u0142uczemy i dok\u0142adamy na patelni\u0119. Sma\u017cymy oko\u0142o 5 minut. Na patelni\u0119 dodajemy pokrojone wzd\u0142u\u017c na 4 cz\u0119\u015bci kapustki pak choi i kie\u0142ki soczewicy. Czekamy a\u017c kapustka delikatnie zmi\u0119knie, dolewamy sos i dok\u0142adamy makaron. Sma\u017cymy kolejne 3 minuty co chwile mieszaj\u0105c. Gor\u0105cy wyk\u0142adamy na talerze. Posypujemy upra\u017conymi na suchej patelni orzechami nerkowca, posiekanym szczypiorkiem i kolendr\u0105.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sk\u0142adniki (2 osoby): 150 g makaronu udon (wst\u0105\u017cki), 150 g grzyb\u00f3w shimeji br\u0105zowych, 2 kapustki pak choi, 3 ma\u0142e szalotki, 4 z\u0105bki czosnku, 4 cm startego imbiru, 1\/3 \u017c\u00f3\u0142tej, 1\/3 zielonej i 1\/3 czerwonej papryczki chili, 1 gar\u015b\u0107 kie\u0142k\u00f3w soczewicy czarnej, 1 gar\u015b\u0107 orzech\u00f3w nerkowca, 1\/3 p\u0119czka szczypiorku, 1 p\u0119czek kolendry, 3 \u0142y\u017cki oliwy extra […]<\/p>\n","protected":false},"author":2,"featured_media":1669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[172,402,5,419,354,342],"class_list":["post-1668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wegetarianskie","tag-danie-chinskie","tag-grzyby-shimeji","tag-makaron","tag-makaron-udon","tag-orzechy-nerkowca","tag-pak-choi"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/1668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1668"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/1668\/revisions"}],"predecessor-version":[{"id":1670,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/1668\/revisions\/1670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/1669"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}