TOOLS:
WOODEN SPOON
BOWL(S)
WALK OR POT
KNIFE
CUTTING BOARD
EXTRA INGREDIENTS:
MUSHROOMS
MAIN INGREDIENTS:
OLIVE OIL
SOY SAUCE
ISRAELI~MOROCCAN SARDINAS
WATER
SQUEEZABLE LEMON
UNIONS
ORGANIC KARATS
PEPPER
SAULT
INSTRUCTIONS:
SOAK SOTANGHON IN BOWL OF WATER. CHOP UNIONS AND CHOP KARATS. POUR AND HEAT OLIVE OIL. FRY CHOPPED UNIONS, AND CHOPPED KARATS IN OLIVE OIL. INCLUDE ISRAELI~MOROCCAN SARDINAS. MIX. LET IT SIT, WHILE BUBBLING, OR PUT A LID ON IT. POUR SOY SAUCE AND WATER. STIR. INCLUDE SOAKED SOTANGHON NOODLES. FLIP. INCLUDE MORE WATER. STIR. LET IT BOIL. PEPPER. SALT. FLIP. SPRAY SQUEEZABLE LEMON. TAPUS. READY TO SERVE.
