Low Cal Cellophane Noodles Simmered With Mushrooms Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I make low calorie meals for my overweight husband! This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture. Recipe by Kirarinagareboshi I make low calorie meals for my overweight husband! This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture. Recipe by Kirarinagareboshi Low-Cal Cellophane Noodles Simmered with Mushrooms Share its first Cooksnap! I make low calorie meals for my overweight husband! This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture. Recipe by Kirarinagareboshi I make low calorie meals for my overweight husband! This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture. Recipe by Kirarinagareboshi Ingredients 4 servings 3 packs' worth Several types of mushrooms, such as shimeji 1 bag - 70 grams Cellophane noodles 2 blocks Koya dofu 5 cm long piece Carrot 1 dash Green onions or scallions 3 to 4 tablespoons Mentsuyu (2x concentrate) 300 ml Water 2 tbsp Sake 1 dash Sesame oil 3 packs' worth Several types of mushrooms, such as shimeji 1 bag - 70 grams Cellophane noodles 2 blocks Koya dofu 5 cm long piece Carrot 1 dash Green onions or scallions 3 to 4 tablespoons Mentsuyu (2x concentrate) 300 ml Water 2 tbsp Sake 1 dash Sesame oil Cooking Instructions 1 Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces. 2 Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake. 3 Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste. 4 Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top. 1 Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces. 1 Rehydrate the koya tofu in hot water. Rehydrate the noodles also by soaking them in boiling water for 1 minute. Cut both into easy to eat pieces. Shred the mushrooms into easy to eat pieces. 2 Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake. 2 Stir fry the mushrooms, then add the mentsuyu by pouring it in down the sides of the pan. When it all starts to smell aromatic, add water and sake. 3 Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste. 3 Add the noodles, carrot and koya dofu. Simmer until theres very little liquid left in the pan, then drizzle in the sesame oil. Add ra-yu to taste. 4 Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top. 4 Mix in some chopped green onions and transfer to a serving plate. Sprinkle with more green onion on top. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 14, 2014 05:19 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Mushroom Soba Noodles Mushroom Soba Noodles My friend in Niigata gave me delicious soba noodles, so I wanted to make a simple dish to bring out the soba noodles. Fry the mushrooms well! The aroma will stimulate your appetite. 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It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad. It'll keep in the fridge for 1 week. Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame cookpad.japan Simmered Mushrooms Simmered Mushrooms I wanted to cook a dish that can be prepared in bulk. Use as much mushrooms as you prefer. It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad. It'll keep in the fridge for 1 week. Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame cookpad.japan Chinese Cellophane Noodle Salad Chinese Cellophane Noodle Salad I love cellophane noodle salad, so I wanted to make my own without buying it from the store. This recipe is easy to prepare and uses only one pot. You can try adding wakame seaweed, mushrooms, or thin slices of omelette! Leave a gap between the frying pan and lid while bringing it to a boil. After turning off the heat, let it cool while covered with the lid. Recipe by Mocchipekori- cookpad.japan Chinese Cellophane Noodle Salad Chinese Cellophane Noodle Salad I love cellophane noodle salad, so I wanted to make my own without buying it from the store. This recipe is easy to prepare and uses only one pot. You can try adding wakame seaweed, mushrooms, or thin slices of omelette! Leave a gap between the frying pan and lid while bringing it to a boil. After turning off the heat, let it cool while covered with the lid. Recipe by Mocchipekori- cookpad.japan Chinese Cellophane Noodle Salad Chinese Cellophane Noodle Salad I created this because I love cellophane noodles. Drain the ingredients well to prevent the dish from being watery. You could also add boiled snow peas, eggplants, and edamame. Instead of ham, you could use chicken breast or julienned egg omelet. Recipe by Yo-tan cookpad.japan Chinese Cellophane Noodle Salad Chinese Cellophane Noodle Salad I created this because I love cellophane noodles. Drain the ingredients well to prevent the dish from being watery. You could also add boiled snow peas, eggplants, and edamame. Instead of ham, you could use chicken breast or julienned egg omelet. Recipe by Yo-tan cookpad.japan Chinese-style Cellophane Noodle Salad Chinese-style Cellophane Noodle Salad I loved the "bansansuu" they used to serve for school lunch, so I re-created the dish from memory. The noodles are too long to eat as-is, so cut them up into easy to eat lengths after cooking them. If you mix the seasoning ingredients in a large bowl, add the noodles to the bowl later, you only have the one bowl to wash up. Rub the cucumber with salt and squeeze it out beforehand. If you skip that, the dish will become watery. For 6 servings. 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