Hokkien mee con gamberi

https://www.hungryhuy.com/how-to-make-nuoc-mau-caramel/

Use a pentolina

Do the same as the recipe and use half for the noodles

• 4 tablespoons sugar (enough for my thit kho recipe) 
• 1/2 cup of warm water
• silicone spatula (I like that it’s non stick, but you can use anything, really. Just don’t scratch up your pan.) - 4 CUCCHIAI D'ACQUA

1. Add sugar to the pan on 50% heat (LEVEL 7 - 5 MINUTI). 50% is low enough to control the process, but we will jump to the caramel stage of sugar quickly, so don’t take your eyes off the pan.

2. Constantly stir the sugar so it heats evenly. It will begin to clump. THE MOMENT IT TURNS TO CARAMEL COLOR, IMMEDIATELY ADD 1 CUCCHIAINO DI ACETOTO STOP THE CRYSTALIZATION

3. Not dark enough yet! It will start to take the color of caramel, but we want it a bit darker. 

4. When it gets darker than caramel and just starts to smoke, you know it’s close to being done. Add the warm water to the sugar to halt the cooking process and stir until the sugar dissolves. => ADD VINEGAR TO STOP THE CRYSTALIZATION

5. If you’re cooking a recipe you can add the caramel sauce to it right away, but if you want to make extra and reserve in the fridge, let it cool before transferring.

Add soysauce and stir well to mimic the texture of a thick dark soysauce

Portate a bollore una pentola d'acqua salata.

Mescolate salsa di soia, salsa caramel,Lessate i noodles per 1 minuto, scolateli, sciacquateli sotto acqua corrente fredda e trasferiteli nella padella con le verdure. Aggiungiete i gamberi, la salsa e proseguite la cottura per 4-5 minuti