Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, crunchy salad with deep-fried yakisoba noodles & thick soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup is something which I have loved my entire life. They are nice and they look wonderful.
Great recipe for Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup. Since I don't like when crunchy noodles get soggy when coated in sauce, I created a dish where I could enjoy them crunchy. Sesame oil and soy sauce is also a great substitute for dressing. Finely shred the cabbage and place in a large bowl along with the Chang's Original Fried Noodles, spring onions and almonds.
To get started with this particular recipe, we must first prepare a few components. You can cook crunchy salad with deep-fried yakisoba noodles & thick soup using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup:
- Make ready ■ For the salad:
- Prepare 1 packages Deep-fried yakisoba noodles
- Make ready 1 Dried wakame seaweed
- Get 1/4 to 1/2 Onion
- Take ■ Soup
- Get 1 Egg
- Make ready 1 Salt and pepper
- Take 1 Sesame oil
Pour dressing over cabbage and noodles and mix well. They are made of wheat and best when stir-fried. A traditional yakisoba dish is made with thin slices of pork, carrots, cabbage, onions and a signature sweet and salty sauce. Yakisoba noodles are called Mushi Chukamen (蒸し中華麺 or Steamed Chinese-style noodles).
Instructions to make Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup:
- Reconstitute the dried wakame seaweed by soaking in water, thinly slice the onions and soak them with the wakame.
- 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.
- 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.
- 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.
- See a related recipe using wakame seaweed: "Wakame Seaweed Chawan-mushi (Savory Egg Custard). - - https://cookpad.com/us/recipes/153086-wakame-seaweed-chawanmushi-egg-custard
- Another related recipe using wakame seaweed: "No Need For Stir-Frying! Fried Rice in a Microwave". - - https://cookpad.com/us/recipes/153150-microwaved-fried-rice-with-wakame-seaweed
- And this one: "Very Easy in a Microwave Miso Soup with Plenty of Wakame Seaweed". - - https://cookpad.com/us/recipes/149289-microwaved-miso-soup-with-plenty-of-wakame-seaweed
A traditional yakisoba dish is made with thin slices of pork, carrots, cabbage, onions and a signature sweet and salty sauce. Yakisoba noodles are called Mushi Chukamen (蒸し中華麺 or Steamed Chinese-style noodles). They are made of wheat flour, kansui, and water. Even though the color of noodles is yellow-ish, they are not egg noodles, and the color is the result of using kansui. Yakisoba noodles are steamed and packaged, so they're ready for a quick reheat.
So that’s going to wrap it up with this exceptional food crunchy salad with deep-fried yakisoba noodles & thick soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
