Crunchy Salad With Deep Fried Yakisoba Noodles & Thick Soup Recipe by cookpad.japan
Cooking Instructions 1 Reconstitute the dried wakame seaweed by soaking in water, thinly slice the onions and soak them with the wakame. 2 Transfer the deep-fried yakisoba noodles to a plate, then press down with the palm of your hand to break them up. Drain the seaweed and onions, then put them on top of the noodles. Sprinkle with sesame seeds to taste. 3 Boil 600 ml water in a pot, then dissolve the seasoning packet that came with the noodles. When it thickens, add a whisked egg, salt, pepper, and sesame oil, then you're ready to eat. 4 Pour your favorite dressing on the salad and eat up! Garnish the salad with corn or tuna. I put bean sprouts in my soup. Use your choice of vegetables. 5 6 7 1 Reconstitute the dried wakame seaweed by soaking in water, thinly slice the onions and soak them with the wakame. 1 Reconstitute the dried wakame seaweed by soaking in water, thinly slice the onions and soak them with the wakame. 2 Transfer the deep-fried yakisoba noodles to a plate, then press down with the palm of your hand to break them up. Drain the seaweed and onions, then put them on top of the noodles. Sprinkle with sesame seeds to taste. 2 Transfer the deep-fried yakisoba noodles to a plate, then press down with the palm of your hand to break them up. Drain the seaweed and onions, then put them on top of the noodles. Sprinkle with sesame seeds to taste. 3 Boil 600 ml water in a pot, then dissolve the seasoning packet that came with the noodles. When it thickens, add a whisked egg, salt, pepper, and sesame oil, then you're ready to eat. 3 Boil 600 ml water in a pot, then dissolve the seasoning packet that came with the noodles. When it thickens, add a whisked egg, salt, pepper, and sesame oil, then you're ready to eat. 4 Pour your favorite dressing on the salad and eat up! Garnish the salad with corn or tuna. I put bean sprouts in my soup. Use your choice of vegetables. 4 Pour your favorite dressing on the salad and eat up! Garnish the salad with corn or tuna. I put bean sprouts in my soup. Use your choice of vegetables. 5 5 6 6 7 7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chinese Buffalo Wings With Thai Sweet Chili Flavour Rosemary-Garlic Chicken Chimichanga Cheesecake Sauteed Lobster AMIEs Fried EGG & Hotdog (Valentine Breakfast) Chinese Buffalo Wings With Thai Sweet Chili Flavour Rosemary-Garlic Chicken Chimichanga Cheesecake Sauteed Lobster AMIEs Fried EGG & Hotdog (Valentine Breakfast) Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker Authentic Nan or Nan Pizza With a Bread Machine Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza") Cookie Bouquet Tomato Artichoke Lentil Stew Fluffy Okonomiyaki with just Cabbage and Eggs! Fluffy Tofu and Kinako Roasted Soy Flour Cake Panfried Chicken with Cheese and Potatoes Make Mitarashi Dango Dumplings with Mashed Leftover Rice Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker Authentic Nan or Nan Pizza With a Bread Machine Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza") Cookie Bouquet Tomato Artichoke Lentil Stew Fluffy Okonomiyaki with just Cabbage and Eggs! Fluffy Tofu and Kinako Roasted Soy Flour Cake Panfried Chicken with Cheese and Potatoes Make Mitarashi Dango Dumplings with Mashed Leftover Rice Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken